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Creamy Polenta

Polenta has long been a popular staple in northern Italy. Our method for cooking it ensures lump-free results.
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Ingredients

8 Side-Dish Servings

  • 6½ Cups Cold Water
  • 1 Teaspoon Salt
  • 1½ Cups Yellow Cornmeal
  • ½ Cup Freshly Grated Parmesan Cheese
  • 4 Tablespoons Butter Or Margarine Cut Into Pieces

Instructions

  • Bring 4½ cups water to a boil.
  • In 5-quart Dutch oven, combine remaining 2 cups cold water and salt.
  • With wire whisk, gradually beat in cornmeal until smooth.
  • Whisk in boiling water.
  • Return to boiling over high heat.
  • Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
  • Stir Parmesan and butter into polenta until butter has melted.
  • Serve immediately.

Nutrition values

Calories: 175 kcal
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Course; Cheese
Cuisine; European / Italian