Creamy Italian Polenta
Creamy, rich, and endlessly versatile, this Italian polenta is the perfect side dish for saucy meats, roasted vegetables, or even a fried egg. With its buttery smooth texture and subtle corn flavor, itβs comfort food at its finest.
π΄ Ingredients
- 4 cups water (or half water, half milk for extra creaminess)
- 1 cup yellow cornmeal (medium or coarse grind)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- Β½ cup grated Parmesan cheese
- Optional: cracked black pepper, chopped fresh herbs, or olive oil for garnish
π₯ Instructions
Boil the Liquid: In a medium saucepan, bring the water (or water/milk mix) to a boil. Stir in the salt.
Whisk in Cornmeal: Gradually whisk in the cornmeal in a steady stream to prevent clumping. Reduce heat to low immediately.
Simmer and Stir: Cook the polenta on low heat, stirring frequently with a wooden spoon. It will thicken as it simmers. Cook for 30β40 minutes until itβs smooth and pulls away slightly from the sides of the pan.
Add the Flavor: Stir in the butter and Parmesan cheese until melted and incorporated. Adjust seasoning to taste with salt and pepper.
Serve Warm: Spoon into bowls and top with more cheese, a drizzle of olive oil, or fresh herbs. For a firmer texture, pour into a dish to set and slice once cooled.
π¦ Amazon Must-Haves to Help You Create the Best Creamy Polenta
- π₯£ Heavy-Bottom Saucepan β Prevents scorching and promotes even heat distribution while simmering polenta.
- π½ Stone-Ground Cornmeal β The key to authentic texture and deep corn flavor.
- π§ Microplane Grater β Perfect for grating Parmesan into light, fluffy shreds that melt smoothly.
- π§ Himalayan Pink Salt β A flavorful finishing salt with natural minerals.
- π₯ Wooden Spoon Set β Great for stirring without damaging nonstick or enameled cookware.
π‘ Helpful Tip: Stirring frequently is keyβdonβt walk away! And if your polenta gets too thick, simply stir in a little more water or milk to loosen it up.