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Creamy Polenta

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Smooth, creamy polenta made with stone-ground cornmeal and a simple slurry method for consistently lump-free results. Finished with butter and optional Parmigiano Reggiano, it makes a versatile side dish or foundation for braises, stews, vegetables, and eggs.

Ingredients

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  • 1 cup medium stone-ground yellow cornmeal
  • 3 1/2 cups unsalted chicken stock, divided, plus more as needed
  • 1 teaspoon kosher salt, plus more to taste
  • 3 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano (optional)

Instructions

  1. Bring 2 cups chicken stock to a gentle simmer in a medium saucepan over medium heat.
  2. While the stock heats, whisk the cornmeal with the remaining 1½ cups cold chicken stock in a medium bowl until evenly dispersed.
  3. Slowly pour the slurry into the simmering stock while whisking constantly. Continue whisking until the polenta returns to a gentle simmer and begins to thicken.
  4. Reduce the heat to low and cook for 20 minutes, stirring frequently and scraping the bottom and corners of the pan, until the grains are tender and the polenta is creamy. If it becomes too thick before the grains are tender, stir in additional warm stock a little at a time.
  5. Remove from the heat and stir in the butter until fully incorporated. Add the Parmigiano Reggiano, if using, then stir in the kosher salt. Taste and adjust the seasoning.
  6. Stir in more warm stock as needed until the polenta is soft and flows slowly from the spoon. Serve immediately.

Find it online: https://foodienoise.com/creamy-polenta/