Creamy Polenta
Total Time
10 Minutes
Cook Time
10 Minutes
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 3 cups cold whole milk (see note)
- 1 cup cold water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup instant polenta (see note)
- 4 tablespoons unsalted butter, cut into small cubes, plus more for serving
- ½ cup (2 ounces) finely grated Parmigiano Reggiano, plus more for serving (optional)
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Preparation
Step 1
Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.) Turn the heat to medium-high and slowly whisk in the polenta. Allow the liquid to come to a boil, which will take 3 to 5 minutes, whisking every minute or so.
Step 2
Once the mixture comes to a boil, reduce the heat to low so it begins to simmer. Cook uncovered, whisking regularly, for about 3 minutes, or until the polenta has become very creamy and thickened.
Step 3
Turn off the heat and whisk in the butter and Parmigiano Reggiano (if using) until the butter and cheese have melted completely. Serve immediately with a pat of butter and more cheese, if desired.
Step 4
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Chef's notes
If you don't have whole milk (or don't want to purchase a whole carton), feel free to use 2% or skim milk; simply replace the water in the recipe with more milk.
If your supermarket does not carry instant polenta, regular cornmeal can be used. Simply blend the cornmeal in a food processor until it is finely ground and increase the cooking time to 12 to 15 minutes, stirring frequently.
