How to Make Perfect Polenta

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 55 minutes

Ingrédients

4 cups water

1 teaspoon fine salt

1 cup polenta

3 tablespoons butter, divided

½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Instructions

Gather all ingredients.

Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.

Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.

Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.

Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Notes

Use 2 cups chicken broth

Nutrition

• Calories: 291 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 0 g
• Cholestérol: 33 mg
• Sodium: 1186 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 2 g
• Protéines: 9 g