Creamy Polenta with Parmesan

Coarse cornmeal simmers gently in water and milk until smooth and tender, then is finished with butter and Parmesan for a rich, savory porridge.

Prep: 5 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 cups water
• 2 cups whole milk
• 1.5 teaspoons kosher salt
• 1 cup coarse cornmeal
• 3 tablespoons unsalted butter
• 0.75 cup parmesan cheese
• 0.25 teaspoon black pepper

Cooking instructions

1. Combine the water, milk, and salt in a medium heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring occasionally; do not let the milk boil vigorously. (about 6 min) — Gentle simmer
2. Gradually whisk in the cornmeal in a thin, steady stream to prevent lumps. Reduce the heat to low. (about 3 min) — Low
3. Cook uncovered, stirring with a wooden spoon every 2 to 3 minutes, until the polenta is thick, smooth, and tender, with no gritty texture. If it becomes too thick before it is tender, stir in 1/4 cup warm water at a time. (about 25 min) — Low
4. Remove the saucepan from the heat. Stir in the butter, Parmesan, and black pepper until melted and smooth. Taste and add more salt if needed. (about 2 min) — Off heat
5. Serve immediately while creamy. The polenta thickens as it stands; loosen it with a splash of warm water or milk if necessary. — Serve hot