Creamy Polenta
Ingredients
- 240 ml polenta or medium yellow cornmeal (175g)
- 720 ml water (710ml)
- 480 ml milk (470ml)
- 2 -4 tablespoon butter (30-60g)
- 50 g freshly grated Parmesan or cheese or choice (80g)
- Salt and pepper (to taste)
Instructions
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Heat the water and milk in a large saucepan or pot until boiling.
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Once boiling slowly pour the polenta into the hot liquid whilst whisking to avoid any lumps.
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Constantly stir the polenta until it starts to thicken then turn the heat down to low. Cook the polenta on a low heat for at least 30 minutes or until it starts to come away from the edge of the pot, stirring occasionally with a wooden spoon (different brands and how fine or coarse the polenta is will make a difference in cooking times but generally 30 minutes is enough time for medium ground cornmeal).
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Add the butter, Parmesan (or cheese of choice), salt and pepper to taste and stir until melted and combined.
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Serve immediately or pour into a baking dish to cool.
Notes
If you can't find bags of cornmeal labelled polenta then make sure to buy yellow cornmeal medium ground.
If you can only find coarse cornmeal and prefer a smooth and creamy polenta thenblitz the cornmeal in a food processor before cooking with it. This will give it a finer texture.
I like to use amixture of water and milk for the cooking liquid but you can use all water or even use a little cream for a little extra indulgence.
If you prefer a thicker consistency then omit 240 ml of liquid or cook it for longer (around 45 minutes).
leftovers can be stored in the fridge for up to 3-4 days.
Cut leftovers into slices, drizzle in oil andgrill or bake them. Check out our recipe forcrispy baked polenta fries for using leftovers!
Polenta is perfect served with Peposo - Tuscan Red Wine Beef Stew.
Nutrition
**Serving size** 1 serving
**Calories** 322 kcal
**Fat** 13 g
**Saturated fat** 8 g
**Cholesterol** 36 mg
**Sodium** 313 mg
**Carbohydrates** 38 g
**Fibre** 1 g
**Sugar** 7 g
**Protein** 12 g
Imported from Mela.
