Creamy Parmesan Polenta

Ingredients

• 6 cups water

• 2 cups organic yellow corn polenta, my favorite

• 1 stick good quality unsalted butter, cubed

• 1 1/2 cups freshly grated parmigiano reggiano

• 2 tbsp kosher salt

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Method

1. 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.

2. 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!

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Notes

• The main key is to stir continuously during the first 2 minutes to prevent clumping. This ensures the polenta turns out smooth and silky.

• For leftovers, reheat on the stove. The polenta will have set into a thick gel, so add milk or stock a little at a time, whisking continuously to break up any clumps and restore a smooth consistency. Alternatively, you can cut the chilled polenta into cubes and pan-fry them in a bit of neutral oil until golden brown and crispy on each side.

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