Description
A basic recipe for soft, creamy polenta cooked on the stovetop.
Ingredients
Scale
- 4 cups water
- 1 teaspoon salt
- 1 cup yellow cornmeal (medium grind)
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Bring the water and salt to a boil in a heavy-bottomed saucepan.
- Slowly whisk in the cornmeal in a steady stream to prevent lumps.
- Reduce the heat to low. Continue to stir frequently with a wooden spoon or whisk for 30 to 40 minutes, or until the polenta is thick and pulls away from the sides of the pan.
- Remove the pan from the heat. Stir in the butter and Parmesan cheese until fully incorporated.
- Serve immediately.
Notes
- For richer flavor, substitute half of the water with chicken or vegetable broth.
- If the polenta thickens too much while standing, stir in a little hot water or milk to reach your desired consistency.
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup cooked
- Calories: 220
- Sugar: 1
- Sodium: 450
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 7
- Cholesterol: 15
Keywords: polenta, cornmeal, creamy polenta, side dish, Italian side