Polenta
Creamy polenta made with cornmeal, butter, and Parmesan for a rich and comforting side dish that pairs perfectly with short ribs.
Ingredients
- 5 cups water, plus up to 1 cup more if needed
- 1 teaspoon kosher salt, plus more to taste
- 1 cup fine yellow cornmeal
- black pepper, to taste
- 6 tablespoons unsalted butter
- Parmesan cheese, grated (optional, for serving)
Instructions
- In a medium heavy-bottomed saucepan over high heat, bring the water to a boil. Stir in the kosher salt.
- Slowly pour the cornmeal into the boiling water in a thin stream while whisking constantly to prevent lumps.
- Once all the cornmeal has been added and the mixture begins to thicken slightly, switch to a wooden spoon or heatproof spatula. Reduce the heat to low.
- Cook the polenta over low heat for about 45 minutes, stirring every 10 minutes. Keep the heat low enough to prevent splattering while allowing the mixture to gently bubble.
- If the polenta becomes too thick or difficult to stir, add ½ cup of water and stir to loosen. You can add up to 1 cup additional water total to maintain a smooth, creamy consistency.1
- To check for doneness, spoon a small amount onto a plate and let it cool slightly. The grains should be tender with no gritty texture.
- Season with additional kosher salt and freshly ground black pepper to taste.
- Stir in the butter until completely melted and incorporated. The polenta should be smooth, rich, and creamy.
- Serve immediately, topped with grated Parmesan cheese if desired.
- If not serving right away, place the saucepan into a larger pot of barely simmering water or transfer the polenta to a double boiler. Cover and keep warm over low heat for up to 1 hour, stirring occasionally.