Parmesan Polenta

Parmesan Polenta
Yield
6-8 servings
Yield
6-8 servings
Parmesan Polenta
Yield
6-8 servings
Yield
6-8 servings
Ingredients
  • 7 1/2cups water
  • 1tablespoon coarse salt
  • 1pinch baking soda
  • 1 1/2cups coarse-ground cornmeal
  • 2tablespoons butter
  • 4ounces Parmigiano-Reggiano cheesegrated (about 2 cups), plus extra for serving
  • a/n black pepper
Yield:
Instructions
  1. Bring water to boil in heavy-bottomed 4-quart saucepan over medium-high heat.
  2. Stir in salt and baking soda.
  3. Slowly pour cornmeal into water in steady stream, while stirring with rubber spatula.
  4. Bring mixture to boil, stirring constantly, about 1 minute.
  5. Reduce heat to lowest possible setting and cover.
  6. After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds.
  7. Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.)
  8. Remove from heat, stir in butter and Parmesan, and season to taste with black pepper.
  9. Let stand, covered, 5 minutes.
  10. Serve.