Polenta W / Parmesan Recipe

Polenta

1. 1

   Bring liquids to a simmer

   In a medium heavy-bottomed saucepan, combine 4 cups water and 1 cup whole milk. Add 1 teaspoon of the salt and bring the mixture to a gentle simmer over medium heat. Do not let it rapidly boil.

2. 2

   Prepare cornmeal

   While the liquid heats, whisk together 1 cup coarse yellow cornmeal and 1/4 cup fine yellow cornmeal (if using) in a dry bowl to remove lumps.

3. 3

   Add cornmeal slowly

   Once the liquid is simmering, reduce heat to low. Slowly pour the cornmeal into the simmering liquid in a thin, steady stream while whisking constantly to prevent lumps.

4. 4

   Cook gently

   After all the cornmeal is incorporated, switch to a wooden spoon and cook the polenta over low heat, stirring frequently (every 1–2 minutes) to prevent sticking. Maintain a gentle simmer; the mixture should thicken. Cook for 20–30 minutes for coarse polenta (or 10–15 minutes for finer grinds), until the grains are tender and the texture is creamy. If the polenta becomes too thick, add up to 1/2 cup additional hot water or milk, a few tablespoons at a time.

5. 5

   Season and enrich

   When the cornmeal is tender and the polenta is creamy, remove the pan from the heat. Stir in 3 tablespoons unsalted butter until melted and fully incorporated. Add 1 cup freshly grated Parmesan cheese and the remaining 1/2 teaspoon kosher salt. Stir vigorously until the cheese is melted and the mixture is smooth.

6. 6

   Finish

   Adjust seasoning with 1/2 teaspoon freshly ground black pepper and more salt to taste if needed. Stir in 1 tablespoon extra-virgin olive oil for shine and silkiness.

7. 7

   Serve

   Spoon the polenta into warmed bowls or spread into a tray if making set polenta. Garnish with 2 tablespoons chopped fresh parsley if desired and an extra sprinkle of grated Parmesan. Serve immediately while hot and creamy.