Description
This classic Italian Polenta with Parmesan is a creamy and comforting side dish made from yellow cornmeal cooked to perfection with butter and Parmesan cheese. It’s naturally gluten-free and vegetarian, making it a versatile accompaniment to various meals. The polenta’s smooth texture and rich flavor can be enhanced with fresh herbs, adding a fragrant touch to this simple yet delicious dish.
Ingredients
Scale
Main Ingredients
- 4 cups water
- 1 cup yellow cornmeal (medium or coarse grind)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper to taste
Optional Garnish
- Chopped fresh herbs like parsley or thyme
Instructions
- Boil Water and Salt: In a large saucepan, bring the 4 cups of water and 1 teaspoon of salt to a boil. Ensure the water is vigorously boiling before proceeding.
- Add Cornmeal Gradually: Gradually whisk in 1 cup of yellow cornmeal in a steady stream while continuously stirring to prevent lumps from forming, ensuring a smooth texture.
- Simmer Polenta: Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon, for 25–30 minutes until it thickens and becomes creamy.
- Incorporate Butter and Cheese: Remove the saucepan from heat, then stir in 2 tablespoons of unsalted butter and 1/2 cup of grated Parmesan cheese until melted and fully combined.
- Season and Serve: Season with freshly ground black pepper to taste. Serve the polenta hot, optionally garnished with chopped fresh herbs like parsley or thyme for added flavor and color.
Notes
- For a richer flavor, use part milk or broth instead of all water in the cooking liquid.
- Leftover polenta can be cooled in a dish, sliced, and pan-fried the next day for a delicious crispy variation.
