prep: 5 minutes
cook: 20 minutes
cool: none
4 cups (1 quart) water or chicken broth
1 teaspoon kosher salt
1 cup polenta or yellow cornmeal
4 tablespoons (½ stick) unsalted butter, cut into pieces
3 ounces Parmesan cheese, grated (about ¾ cup)
1. In a medium saucepan, bring the water and salt to a boil over high heat.
2. Slowly whisk in the polenta until well combined. Reduce the heat to medium-low and cook, whisking constantly, until thick and creamy, 10 to 15 minutes.
3. Add the butter and Parmesan and stir until smooth and creamy. Serve warm.
Makes 6 servings
polenta squares
For an alternative use, pour the finished polenta onto a small sheet pan and spread it out evenly with a spatula. Refrigerate for 20 minutes until cool. Cut the polenta into squares. In a nonstick skillet, melt 1 tablespoon butter over medium heat. Add the polenta squares and cook until golden brown on both sides, about 2 minutes per side. Serve immediately or cover tightly with plastic wrap and store overnight in the refrigerator.
TIP: This polenta is delicious with Rib Eye Steaks.