How to Make Perfect Polenta
Ingredients
- 960 ml water
- 1 teaspoon fine salt
- 240 ml polenta
- 43 g butter, divided
- 120 ml freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Instructions
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Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
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Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
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Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 120 ml Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
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Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Notes
Imported from Mela.
