- 1 quart water
- 1 cup polenta
- 2 tablespoons unsalted butter
- 1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
How to make this recipe
Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.
Stir in the butter and cheese, season with salt and pepper and serve right away.