How to Make Polenta
Soft, creamy Parmesan polenta, plus everything you need to know to make it at home
Servings: 2
Ingredients
- ½ cup dried polenta medium or coarse-ground
- 2 cups water
- Salt to taste (consider giving a starting amount, like 1 teaspoon kosher salt)
- 2 tbsp butter
- ¼ cup Grated Parmesan or more, to taste
- Olive oil or more butter, for finishing
Instructions
- Bring the water to a boil in a heavy-bottomed pot.
- Slowly pour in the polenta while whisking constantly, to avoid clumps.
- Return to a boil, then reduce the heat to low. Simmer for about 20 minutes, stirring frequently and scraping the bottom of the pot.
- Taste to check that there are no hard bits of cornmeal left. Add a splash of water if it's getting too thick. Season generously with salt.
- Whisk in the butter and Parmesan until creamy. Serve with a drizzle of olive oil and more Parmesan.
Notes
- For softer polenta, use up to 2½ cups of water (a 5:1 ratio).
- Leftovers firm up in the fridge and can be sliced and fried in butter or olive oil until crispy.
- Instant polenta cooks in just a few minutes, so follow the package directions.
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