Soft Polenta
photo by Food.com
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 6 cups water
- 1 tablespoon kosher salt
- 1 cup polenta (coarse- or medium-ground)
- 1⁄2 teaspoon fresh ground black pepper (more to taste, if desired)
- 3 tablespoons butter
- 2 ounces parmigiano-reggiano cheese, grated
directions
- Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
- Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
- Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
- As the polenta thickens, replace the whisk with a long-handled wooden spoon.
- Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
- Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
- Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
- During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
- Remove from heat.
- If serving immediately, pour onto a large platter or into a bowl or individual dishes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thanks mersaydees for posting this. Made for ZWT4. I have another recipe that I use (by Anna del Conte) but thought I'd give this a go. It made a lovely polenta (and the tip about using a whisk at the start is inspired - no lumps) but for me the difference was the butter - Anna's recipe uses olive oil & I think I just prefer that better. This is a good standby though and I would definitely use it again if I was out of olive oil. Thanks for posting.
see 1 more reviews
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana