Creamy Polenta

As seen on

once upon a chef

Total Time

10 Minutes

Cook Time

10 Minutes

Rating

(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)

Beginner Italian Vegetarian Dairy ...

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Preparation

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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.

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.

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Creamy Polenta

Ingredients

Preparation

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Chef’s notes

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