Creamy Polenta
This Creamy Polenta is a dish that's so easy to make and a flavorful complement to any meal. I'm making a nice simple version of this dish today. If you're not a corn meal convert yet, believe me you will be soon.
Servings: 4
Calories: 303kcal
Ingredients
- 4 cups water
- 1 teaspoon salt or to taste
- 1 cup cornmeal
- ¼ cup butter unsalted
- ½ cup Parmesan cheese grated
Instructions
- Bring 4 cups water and the 1 teaspoon salt to boil in heavy large saucepan or a Dutch Oven.
- Gradually whisk in the cornmeal. Whisk constantly until the mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but
still creamy, stirring often, about 20 minutes. Make sure the heat is on medium-low or low, as the polenta will bubble up and splatter all over. It's done cooking once it pulls cleanly away from the pot, so keep stirring till then! - Stir in the butter and Parmesan cheese, then season with salt and pepper to taste, if needed.
Notes
- If you'd like something with a bit of a deeper flavor consider adding broth and frozen corn to the recipe.
- The Polenta will be done once it pulls cleanly away from the pot, so keep stirring till then!
- Store leftover polenta in an airtight container or wrapped in aluminum foil or plastic wrap in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 29g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 797mg | Potassium: 139mg | Fiber: 4g | Sugar: 1g | Vitamin A: 450IU | Calcium: 159mg | Iron: 1.3mg