Ingredients
Polenta
- 1 cup medium-ground polenta or coarse cornmeal about 160 g
- 5 cups water plus hot water as needed
- 3/4 teaspoon fine salt adjust after adding cheese
- 2 tablespoons unsalted butter
- 1/2 cup finely grated Parmesan about 50 g
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves optional, for serving
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Wooden spoon
Instructions
Cook the polenta
- Bring 5 cups water and the salt to a gentle boil in a medium heavy-bottomed saucepan.
- Lower the heat slightly. Sprinkle in the polenta in a slow stream while whisking constantly, so it disperses without lumps.
- Reduce to a low simmer. Cook 30 to 35 minutes, stirring frequently and scraping the bottom and sides, until the grains are tender and the mixture is creamy. Add hot water a few tablespoons at a time if it thickens before the grains soften.
- Remove from heat. Stir in butter, Parmesan and pepper. Taste and adjust salt. Add enough hot water to make the polenta settle softly into a bowl.
- Spoon into warm bowls immediately and scatter with thyme, if using.
Nutrition
Calories: 245kcalCarbohydrates: 31gProtein: 8gFat: 12gSaturated Fat: 7gSodium: 490mgFiber: 2gSugar: 1g
Notes
For reheating, add water and stir over low heat until hot and spoonable. Chilled polenta firms up and can also be sliced and pan-seared. Nutrition and cost are estimates.
