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
- Bring water/broth to a boil. Add salt.
- Pour the dry polenta into the water in a steady stream. If you stir polenta constantly, you will avoid having lumps.
- Cook, still stirring constantly, until the polenta thickens, 3-5 minutes.
- 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