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Polenta

  • 1000 g Water or Stock
  • 200 g Dry Polenta or Cornmeal
  • 1 t Medium-Grain Salt
  • 2 T Unsalted Butter
  • 30 g Parmigiano-Reggiano, grated
  1. Cook polenta. Bring salt water to boil. Whisking constantly, slowly pour in polenta in a steady stream. Reduce heat to low. Whisk until starts to thicken. Cook 30 minutes, stirring every 5-6 minutes until tender.
  2. Steam. Add butter and parmesan cheese, and steam, covered, 5 minutes removed from heat.

  1. Mitzewich, John. "Three Corn Polenta - An old Italian classic gets 'freshened-up'." Food Wishes. 15 June 2007. ↩

  2. Mitzewich, John. "Perfect Polenta - Dedicated to Some Fun Girl." Food Wishes. 27 September 2013. ↩