Prep 3 mins
Cook 7 mins
Polenta is one of my favorite comfort foods. This version comes from one of my favorite newspapers, the New York Daily News.
- 2 cups half-and-half
- 2 cups water
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups coarse cornmeal
- 4 tablespoons unsalted butter
- 1⁄2 cup grated parmesan cheese
- fresh ground black pepper
- In a medium saucepan bring the half-and-half and the water to a boil.
- Add the salt and then gradually add the polenta while stirring.
- Reduce the heat to maintain a simmer, stirring constantly.
- The polenta should be smooth and large bubbles will pop on the surface.
- Cook until very thick but not stiff, about 5 to 7 minutes.
- Remove from heat and add butter, cheese and pepper.
- Serve immediately.
This was my first polenta ever and I loved it! I used evaporated 2% instead of the half and half and a little extra parmesan. And.. this might sound weird.. I ate it with hot sauce! Yum.. I will definately be experimenting with polenta again. Thanks Mirjam.
This is a really delicious and easy way to make polenta. I've made this a couple of times and have found that I can substitute evaporated skim milk for the half and half and reduce the amount of butter to 1 Tablespoon. (It's definitely not as extravagant as the published recipe, but nonetheless delicious.) The parmesan adds the perfect touch! We have served it plain, but our favorite way to serve it is to let it cool and solidify a bit in a bowl, cut it into wedges, and serve it with a bit of marinara sauce. Thanks for posting this!
Easy to prepare and very good even on day 2! Don't skimp on the fat products or it won't be what it says it is!