Creamy Polenta
Buttery and creamy homemade polenta makes a rich accompaniment for saucy main dishes, with options for reheating as breakfast or appetizers.
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Instructions
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Start boiling 2 cups of water in a small pot.
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Place cornmeal in a heavy stockpot.
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Gradually whisk 2 cups of water and salt into the cornmeal until combined and lump-free.
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Gradually whisk the boiling water into the cornmeal mixture.
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Cook over medium-low heat, stirring constantly for 3-4 minutes until simmering.
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Stir in milk and butter, then cook over low heat, whisking for 10 minutes.
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Taste and adjust seasoning; add more liquid if too thick or cook longer if too thin for desired consistency.
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Remove from heat and stir in cheddar and Parmesan until melted.
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Serve warm with extra grated Parmesan.