Polenta Cremosa
Cornmeal, stirred with intent
Creamy Italian polenta: coarse cornmeal cooked slowly in salted water and finished with butter and Parmigiano-Reggiano.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Serves
- 6 servings
Ingredients
- 2 cups coarse stone-ground polenta
- 8 cups water
- 1 tablespoon salt
- 4 tablespoons butter
- 1 cup grated Parmigiano-Reggiano
Instructions
- 01
Rain it in. Bring salted water to a boil and pour the polenta in a slow stream while whisking.
- 02
Drop the heat. Lower to a bare simmer so it blorps rather than spits.
- 03
Stir often. Stir every few minutes for 40 minutes, scraping the bottom and sides.
- 04
Finish rich. Beat in butter and cheese off the heat and serve immediately.
Larry’s rule: Instant polenta exists and Larry forgives you. But 40 minutes tastes like corn, not paste.