Description
A creamy and comforting polenta recipe made with coarse cornmeal, milk, butter, and Parmesan cheese. This classic Italian dish is perfect as a side or base for various toppings and can be customized with fresh herbs for added flavor.
Ingredients
Scale
Polenta Base
- 4 cups water
- 1 cup milk
- 1 ½ teaspoons kosher salt
- 1 cup coarse or medium-grind cornmeal
Finishing Ingredients
- 3 tablespoons butter
- ½ cup grated Parmesan cheese, plus more for serving
- 2 teaspoons chopped fresh rosemary or parsley (optional)
Instructions
- Boil Liquids: Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven, then stir in the kosher salt.
- Add Cornmeal: Gradually sprinkle the polenta into the boiling liquid while whisking continuously to prevent lumps and ensure smoothness.
- Simmer Polenta: Reduce the heat to a very low simmer, cover the pan, and cook the polenta for 35 minutes, stirring every 10 minutes to prevent sticking, until thick, fluffy, and pulling away from the sides of the pan.
- Finish and Season: Remove the pot from heat and stir in the butter and grated Parmesan cheese. Taste and add additional salt if needed.
- Serve: Serve the creamy polenta warm, garnished with fresh rosemary or parsley and additional Parmesan cheese if desired.
Notes
- To create thicker polenta for frying or grilling, reduce the liquid to 3½ cups for a firmer consistency.
- Polenta cakes can be made by cooling the polenta in a baking dish, cutting into portions, and pan-frying until golden.
- Substitute some or all of the water with stock or broth to enhance the flavor.
- Milk contributes to creaminess but can be swapped with water, stock, or unsweetened plant-based milk for dietary preferences.
- Use kosher salt for proper seasoning; if substituting with table salt, reduce the amount by half due to its higher sodium density.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
