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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.
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.
Store leftover polenta in an airtight container or wrapped in aluminum foil or plastic wrap in the fridge for up to 5 days.
Nutritional information is for about 1 cup. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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