Italian
Polenta
Slow-stirred northern Italian polenta finished creamy and soft, with sweet corn depth, gentle butteriness, and enough body to carry rich sauces.
6 servings · 5 minutes prep · 50 minutes cook
Ingredients
Main
- 6 cups water
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups coarse stone-ground yellow cornmeal
- 3 tablespoons unsalted butter
- 2 ounces Parmigiano-Reggiano, grated
Directions
Method
- Bring the water and fine sea salt to a boil in a heavy saucepan.
- Rain in the coarse stone-ground yellow cornmeal slowly while whisking constantly so no dry pockets form.
- Reduce the heat to low and cook, stirring often with a spatula, until the grains are tender and the polenta is creamy and thick, 45-50 minutes.
- Beat in the unsalted butter and Parmigiano-Reggiano. Rest for 5 minutes, adjust the texture with a splash of hot water if needed, and serve soft.
