Creamy Polenta
Creamy Polenta
Polenta has long been a popular staple in northern Italy. Our method for cooking it ensures lump-free results.
Ingrediënten
8 Side-Dish Servings
- 6½ Cups Cold Water
- 1 Teaspoon Salt
- 1½ Cups Yellow Cornmeal
- ½ Cup Freshly Grated Parmesan Cheese
- 4 Tablespoons Butter Or Margarine Cut Into Pieces
Instructies
- Bring 4½ cups water to a boil.
- In 5-quart Dutch oven, combine remaining 2 cups cold water and salt.
- With wire whisk, gradually beat in cornmeal until smooth.
- Whisk in boiling water.
- Return to boiling over high heat.
- Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
- Stir Parmesan and butter into polenta until butter has melted.
- Serve immediately.
Nutritional Information
Calories: 175 kcal
