Creamy Polenta
Creamy polenta uses just 4 ingredients and is the perfect velvety base for braised meat, ragus, and stews.
Servings: 4
Ingredients
- 1 cup polenta
- 5 cups water
- 1 cup Parmigiano Reggiano grated
- 4 tablespoons butter
- salt to taste
Instructions
- Bring a deep pot filled with 5 cups of water to boil.
- Once boiling whisk in the polenta and stir frequently. Once the polenta starts splattering, lower the heat to medium-low and cover, leaving the lid partially cracked open.
- Continue to cook at moderate heat, stirring every so often while wiping down the sides of the pot, until the polenta is completely smooth and no longer gritty (about 50-60 minutes).
- If the polenta becomes too thick, add more water, about a 1/2 cup at a time, and stir until creamy.
- Remove the pot from the heat and mix in the butter and cheese. Season with salt to taste and serve. Enjoy!
Notes
- 5 to 1 water/polenta is recommended over the traditional 4/1 ratio. Even still, you might have to add more water before serving if it starts to thicken too much.
- This recipe easily scales.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop with more water to loosen it up.
Nutrition
Calories: 313kcal | Carbohydrates: 31.2g | Protein: 10.2g | Fat: 16.7g | Saturated Fat: 10.5g | Cholesterol: 47mg | Sodium: 874mg | Potassium: 4mg | Fiber: 1g | Sugar: 0.4g | Calcium: 205mg
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