Polenta is one of those classic Italian dishes that offers warmth and comfort in every bite. Simple yet satisfying, it's perfect for cozy nights when you want something hearty and delightful without too much fuss.
Water is the base that helps transform cornmeal into a creamy delight. You need it hot and boiling to properly cook the cornmeal right from the start. Coarse yellow cornmeal is the star, giving the dish its signature texture and golden hue. Make sure to choose a coarse grind for authenticity. Salt enhances the flavors, balancing the sweetness of the cornmeal. Unsalted butter adds a silky richness, while Parmesan cheese contributes a nutty, savory depth that complements the mild corn perfectly.
Polenta is wonderfully versatile. Serve it as a creamy base for savory stews or roasted meats. It also pairs beautifully with a sprinkle of fresh herbs or a drizzle of truffle oil for an elevated touch. You can even let it cool, then fry or grill slices for a crispy edge.
Start by bringing 4 cups of water to a rolling boil in a large pot. This is important because you want the cornmeal to start cooking immediately. Once boiling, add 1 teaspoon of salt to the water β itβs crucial for flavor.
Now, reduce the heat to low and gradually whisk in the 1 cup of coarse yellow cornmeal. Whisking slowly is key to avoiding lumps. Trust me, you donβt want clumpy polenta! Once combined, keep stirring. This is where patience pays off, as youβll need to continue stirring for about 30 minutes until the mixture thickens.
When the polenta reaches a creamy consistency, take the pot off the heat. Stir in 2 tablespoons of unsalted butter and 1/4 cup of grated Parmesan cheese. Keep mixing until both are fully melted and the polenta is smooth and glossy. Serve it up hot!