Wondering how to make polenta? This creamy polenta recipe has just 3 ingredients and comes out beautifully thick and slightly sweet.
- 4 cups water
- 1 cup cornmeal
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons butter
- Fresh ground black pepper
- Bring the water to boil in a medium sauce pan. When the water boils, whisk in the cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add 1 teaspoon kosher salt.
- Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check).
- When the polenta is complete, turn off the heat and add the butter, and more kosher salt and pepper to taste. You can cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.
For even more flavor, you can stir in some cheese with the butter in Step 3. For example, add 1/2 cup grated Parmesan, or both 1/2 cup Parmesan and 1/2 cup ricotta. Inspired by Jack Bishop in The Complete Italian Vegetarian Cookbook
- Category: Side
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy polenta recipe