Polenta is really a palette on which to use your imagination! Often it is enjoyed with just cheese stirred into it, such as this recipe for Parmesan Polenta. Gorgonzola is another favorite cheese/polenta combination. Or, try topping it with beef stew, ratatouille, sauteed spinach and pine nuts, or a simple meat sauce.


Yield: Serves 8; can easily be halved to serve 4



  • 8 C. (2 liters) boiling water or broth
  • 2 tsp. salt
  • 2 C. (310 g) polenta (cornmeal)
  • 1 C. (40 g) grated Parmesan cheese
  • 4 T. (55 g) butter


  1. Bring water/broth to a boil. Add salt.
  2. Pour the dry polenta into the water in a steady stream. If you stir polenta constantly, you will avoid having lumps.
  3. Cook, still stirring constantly, until the polenta thickens, 3-5 minutes.
  4. Remove from heat and stir in the Parmesan and butter. Cover and set aside until the butter melts, about 2 minutes. Stir again before serving



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