Learn how to make polenta with Chef John's technique for creamy, cheesy polenta that's a perfect base for all kinds of meats, stews, and sauces.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
291 Calories
Recipe Instructions
Step 1
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.
Step 2
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
Step 3
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
Step 4
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.
Ingredients
4 cups water
3 tablespoons butter, divided
1 cup polenta
1 teaspoon fine salt
0.5 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
