Polenta, To Serve with Everything
Polenta is a staple in Northern Italian households; we serve it with roasted meats, veggies, on its own with some fabulous tomato sauce, and if there is any leftover, we slice it, toast it in melted butter, and eat it for breakfast.- Prep Time 3 minutes
- Cook Time Approx 45 minutes
Ingredients
- 2 cups cornmeal (fine, coarse, it's up to you)
- 4 cups cold water
- 1.5 tsp kosher salt
- 4 Tbsp butter (real butter; this is no time to substitute!)
- 1 cup freshly grated real Parmigiano-Reggiano
Directions
-
Into a heavy saucepan or dutch oven you can cover, whisk the cornmeal, water and salt.
- Over high heat, bring to a simmer and keep whisking to avoid lumps.
- Reduce to low, cover, and cook until it’s all creamy and wonderful.
- You must whisk to keep the polenta from sticking, so don’t forget to keep checking.
- Polenta should be done in about 45 minutes.
- Let stand an hour before serving.
- Take it off the heat and stir in your butter and Parmigiana.
