Soft, creamy and cheesy polenta; yellow corn flour cooked until gooey. I don’t need to say much more. I like to serve polenta with a scoop of my always family favorite ragù sauce, or slow cooked ribs, veal stew, and even if you dare, rabbit. But frankly, a bowl of polenta mixed with hot fresh milk and what ever melty cheese you have in your fridge it’s heaven to me.
Ingredients
- 2 1/2 cups water
- 2 1/2 cups milk
- salt and pepper
- 1 1/4 cups polenta
- 1/2 cup grated parmesan
- 2 tbsp unsalted butter
Servings: people
Instructions
- Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
- Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
- Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes
For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.
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