Ingredients
5 c. water
1 tsp. kosher salt
Pinch baking soda
1 c. polenta or coarse-ground cornmeal
1/4 c. butter
1 c. freshly grated Parmesan
Freshly ground black pepper
Preparation
Step 1In a medium heavy-bottomed saucepan over high heat, bring water to a boil. Add salt and baking soda, then slowly pour polenta into the pot in a steady stream, whisking or stirring constantly. Continue stirring until mixture thickens, 2 to 3 minutes.Step 2Reduce heat to low and cook, stirring every 10 minutes or so, until polenta is creamy and no longer gritty, about 45 minutes. (If polenta gets too thick, add liquid ½ cup water to thin.)Step 3When polenta is cooked, remove from heat and stir in butter and Parmesan. Season to taste with pepper and more salt.
Best when cooked low and slow, it’s likely you’ll be keeping your polenta on the lowest possible heat setting during step 2. Your mixture should barely be bubbling, not sputtering out of the pan. A pinch of baking soda is added to kickstart the gelatinization of the cornmeal, resulting in creamier polenta in less time. If you notice your polenta appears to be too thick early in the cooking process, whisk in ½ cup water. The last minute butter addition is crucial for creaminess, but Parm is optional. Sub in your favorite cheese, or forgo cheese all together. If you’ve got leftovers, we have good news: you can make polenta fries! Pour any leftovers into a greased container (like a loaf pan) and let chill for at least two hours in the fridge. Once it’s firmed up, transfer to a cutting board and cut evenly sized fries. Coat with oil and seasonings and bake at 450° until crispy. (Find more detailed instructions for polenta fries here!) Looking for more ways to spruce up your creamy polenta? Try topping with pesto, roasted butternut squash, garlic butter meatballs, or short ribs! If you made this, let us know how it went in the comment section below!
