Polenta Recipe

Bring liquid to a boil

In a large heavy-bottomed saucepan, bring 6 cups water to a vigorous simmer/near boil over medium-high heat. Add 1 teaspoon of the salt to the water. Use a pot large enough to prevent foaming over.

Whisk in cornmeal

Reduce heat to medium-low so the liquid maintains a gentle simmer. Slowly pour the 1.5 cups coarse cornmeal into the simmering water in a steady stream while whisking continuously to prevent lumps.

Simmer and stir

After all the cornmeal is incorporated, switch to a wooden spoon or heatproof spatula. Cook the polenta at a low simmer, stirring frequently (every 1–2 minutes) to prevent sticking. Continue for 30–40 minutes until the mixture thickens and the grains are tender. If the polenta becomes too thick before the grains are cooked, stir in up to 1/2 cup additional hot water or milk, a few tablespoons at a time.

Finish with milk and butter

When the polenta is tender and creamy, stir in 1/2 cup whole milk, 2 tablespoons unsalted butter, and 1 tablespoon olive oil until melted and combined. Taste and add the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Cheese and final texture

Remove the pan from the heat and stir in 1/2 cup grated Parmesan until fully incorporated. If you prefer a looser texture, stir in an additional 2–4 tablespoons milk or hot water.

Spoon the polenta into warm bowls or spread it in a shallow baking dish if you plan to cool and grill or slice. Drizzle with a little extra-virgin olive oil, sprinkle 2 tablespoons chopped fresh parsley and extra grated Parmesan to taste. Finish with additional cracked black pepper if desired.

To bake or grill (optional): Preheat oven to 400°F (200°C). Spread hot polenta about 1-inch thick in an oiled baking dish, let cool until firm (30–60 minutes), then cut into squares and brush with olive oil. Bake or grill until crisp and golden, about 15–20 minutes, flipping halfway.