Creamy Polenta with Parmesan Cheese
45 min6 servings
Slow-cooked cornmeal porridge enriched with butter and Parmesan, stirred until thick and creamy.
| prepPreheat a 3–4 quart heavy-duty saucepan or small Dutch oven | |||||
| 950 ml water | Bring water & milk to boil, stir in salt | Gradually whisk in cornmeal, smooth lumps | Simmer covered 25–45 min, stir every 10 min | Stir in butter & Parmesan, taste for salt | Serve warm, top with herb & extra cheese |
| 240 ml milk | |||||
| 1 ½ teaspoons kosher salt | |||||
| 170 g coarse or medium-grind cornmeal | |||||
| 45 g butter | |||||
| 50 g grated Parmesan cheese (plus more for serving) | |||||
| 2 teaspoons chopped fresh rosemary or parsley (optional) | |||||
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