serves 6 - 8
1 c. polenta
4 c. water
1 t. kosher salt
1/4 c. butter
1/4 c. grated parmesan cheese
1/4 c. cream
salt to taste
Polenta is a coarser grade of corn meal.
You can usually see flecks of brown here and there as well. It's coarser grain give the dish a more substantial feel.
Bring the water to a boil. Add the salt and then gradually stir in the polenta. Continue to stir until well combined. Reduce the heat to a simmer and let cook for 20 minutes, stirring frequently. Be sure to stir the entire bottom of the pan as polenta likes to stick. As it cooks it will thicken. As it thickens it will start to gurgle and glop. To protect yourself and your cooktop, use a splatter screen. It will let the steam escape while allowing the mixture to thicken.
After 20 minutes, add the butter, the parmesan cheese, and the cream and stir well. I like to grate my parmesan fresh using a small sized grater opening.
Stir until the butter is melted and all ingredients are incorporated well. Season with salt to taste. The polenta might be a little loose at first but as it cools it sets up.
Scoop to serve!
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