Creamy Parmesan Polenta
Slow-stirred cornmeal cooked in milk and water until velvety, then finished with butter and Parmesan. A cozy side for braises, roasted vegetables or a fried egg.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Serves
- 4
Stone-ground polenta has the best flavor but takes the full 35 minutes, and quick-cooking polenta is ready in about 5. The polenta firms up as it sits, so loosen it with a splash of hot milk or water before serving. Spread any leftovers in a pan to chill, then slice and pan-fry.
Method
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Bring the water, milk and salt to a gentle boil in a heavy medium saucepan.
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Whisk in the polenta in a slow, steady stream so no lumps form.
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Reduce the heat to low and cook, stirring every few minutes with a wooden spoon, for , until thick, creamy and no longer gritty. Add a splash of hot water if it gets too stiff.
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Remove from the heat and stir in the butter, Parmesan and black pepper until melted and smooth.
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Taste and add more salt if needed.
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Spoon into warm bowls and top with the thyme and a little extra Parmesan.
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