Creamy Parmesan Polenta
Ingredients
6 cups water
2 cups organic yellow corn polenta, my favorite
1 stick high-quality unsalted butter, cubed
1½ cups freshly grated Parmigiano Reggiano
2 tbsp kosher salt
Method
In a medium sized pot bring the water to a boil. Once the water is boiling, whisk in the salt along with the polenta. Continuously whisk for 2 minutes to prevent clumping. Reduce the heat to low and cover for 4 minutes.
After 4 minutes, remove the lid and whisk in the butter until smooth and all melted. Lastly whisk in the grated parmesan until the polenta is completely smooth and silky. Taste once more for any additional need salt before serving with your favorite meatballs, bolognese, or stew. Enjoy!
Notes
Initial Cooking
Stir continuously during the first 2 minutes of cooking to prevent clumping. Proper agitation at this stage ensures a smooth, silky final texture.Reheating
(Stovetop) Cooled polenta will set into a firm gel. Reheat gently over low heat, adding milk or stock incrementally while whisking continuously to break up clumps and restore a smooth, creamy consistency.(Pan-Fried Polenta) Chilled polenta may be cut into cubes or slabs and pan-fried in a small amount of neutral oil until golden brown and crisp on all sides.
