Creamy polenta is a perfect pairing for all kinds of meats, stews, and sauces. Learn how to make perfect polenta with Chef John's easy, cheesy recipe.
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
