This classic polenta recipe is made creamier with freshly grated Parmigiano-Reggiano. Add more cheese if you wish for a richer and more flavorful polenta.
Slideshow: Italian Food
4 cups water
1 cup polenta
Pinch of kosher or sea salt
2 tablespoons unsalted butter
1 cup freshly grated Parmigiano-Reggiano, divided
How to Make It
In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.
Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
Stir the salt, butter and 3/4 cup of Parmigiano-Reggiano into the polenta until the butter is melted.
Serve garnished with the remaining 1/4 cup of Parmigiano-Reggiano.
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