Polenta

Name: Polenta
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250g (1.5 cups) coarse or stone-ground yellow cornmeal; 1.5 liters (6 cups) water or light chicken broth; 2 tsp fine sea salt; 60g (4 tbsp) unsalted butter, cubed; 50g (1/2 cup) freshly grated Parmesan cheese

A dish of boiled cornmeal that may be served as a hot porridge or allowed to cool and solidify.

45 minutes

Serves 4

Dinner/Side

Contains common allergens

Dairy

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Instructions

6 steps

1
Boil the Liquid: In a large, heavy-bottomed saucepan or copper pot, bring the water or broth to a vigorous boil. Add the sea salt.

2
Whisk in Cornmeal: Reduce the heat to medium-low. Slowly pour the cornmeal into the boiling water in a thin, steady stream while whisking continuously and vigorously to prevent any lumps from forming.
3
Simmer and Stir: Once all the cornmeal is incorporated and the mixture begins to bubble and spit, reduce the heat to the lowest possible setting. Switch from a whisk to a long-handled wooden spoon.
4
Cook Patiently: Cook the polenta for 35-45 minutes, stirring deeply every 4-5 minutes, scraping the bottom and sides of the pot to prevent scorching. The polenta is ready when it pulls away cleanly from the sides of the pot and the grains are tender and no longer gritty.
5
Mantecatura (Enriching): Remove the pot from the heat. Stir in the cubed butter and grated Parmesan cheese. Beat vigorously until the butter is completely melted and the polenta is incredibly creamy and glossy.
6
Serve: Serve immediately as a soft, hot porridge (perfect under stews or braises), or pour it into a greased baking dish to cool, set, and later be sliced and grilled or fried.

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