Creamy Parmesan Polenta

Making Creamy Parmesan Polenta Ahead

Refrigerate 4 days; it sets firm. Reheat with plenty of extra liquid, whisking, or fry the set slabs.

Making Creamy Parmesan Polenta

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1. Bring the water, milk and salt to a simmer in a heavy pan.

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2. Pour the polenta in a slow, steady stream with one hand while whisking constantly with the other. This is the only moment lumps can form.

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3. Whisk for a minute until it thickens, then reduce to the lowest heat so it barely blips.

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4. Cook for 40 to 45 minutes, stirring thoroughly with a wooden spoon every 5 minutes and scraping the base and corners.

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5. Add a splash of hot water whenever it tightens more than you want. It should stay pourable throughout.

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6. When the grains have lost all their grit between your teeth, take it off the heat.

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7. Beat in the cold butter a few cubes at a time, then the Parmigiano and pepper. Serve at once, while it still flows.

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Related guide: Ingredient substitutions.

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Worth Knowing

• Instant polenta cooks in 5 minutes and tastes it. Coarse ground is the only version worth this recipe.
• Polenta stiffens fast off the heat; loosen with hot water or milk right before serving.
• Leftovers set solid in a tray — cut into slabs and fry them in butter the next day.

Serving Ideas

A Barbera or Dolcetto · Serve under osso buco, sausages or braised mushrooms · Finish with panna cotta

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Vegetarian when made with a hard cheese made without animal rennet in place of the parmigiano-reggiano.