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 

Todd Porter and Diane Cu
May 2014

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
1 hr
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.