Creamy Polenta
Classic side dish in Northern Italy. Seasoned course ground yellow cornmeal with a rich buttery and cheesy flavor.
Servings: 4 cups
Calories: 658kcal
Equipment
- Wooden spoon (or a sturdy spoon)
Ingredients
- 3 cups milk, whole or 2%
- 2½ cups water, divided
- 1½ teaspooons kosher salt
- 1 cup course ground yellow cornmeal
- 3 tablespoons unsalted butter or high quality extra virgin olive oil
- 1 cup grated Pecorino Romano cheese
- ⅛ teaspoon ground white pepper(optional)
- ¼-½ teaspoon garlic powder (optional)
- fresh chopped basil, garnish (optional)
Instructions
Read the recipe notes below
- In a large saucepan bring milk and half of the water (1¼ cup) and salt to boil; reserve the remaining water for later
- Add corn meal; reduce heat to low and stir continuously until mixture settles and stops bubbling; cover and allow to cook on low heat, stirring occasionally
- Remove from heat; add butter, grated cheese and garlic powder (optional); stir until mixture is well-combined. If its thicker than you like, add in the remaining water in tablespoon increments until the polenta is the texture you like. Serve immediately.
Notes
Milk - use whole milk or 2%; not 1%
Butter - for best results, use unsalted butter or a high quality extra virgin olive oil.
Cheese - Pecorino Romano is tangy and delicious in this dish. You can substitute with Parmesan cheese if you don't have Pecorino.
Cook time will vary depending upon the stove temperature and the type of saucepan. Generally, the creamy polenta is done after cooking on low for 25-30 minutes.
Nutrition
Serving: 1cup | Calories: 658kcal | Carbohydrates: 101g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 343mg | Potassium: 360mg | Fiber: 2g | Sugar: 7g | Vitamin A: 505IU | Vitamin C: 0.02mg | Calcium: 286mg | Iron: 1mg