Creamy Parmesan Polenta
A silky, rich corn porridge made easier with a pinch of baking soda
Why This Recipe Works
Adding a pinch of baking soda helps break down the cornmeal's starch quickly, resulting in a silky texture with significantly less stirring than traditional methods. This is the perfect base for hearty braised greens or roasted mushrooms.
Instructions
Bring the water, salt, pepper, and baking soda to a boil in a large saucepan over high heat.
Whisk the cornmeal into the water in a slow, steady stream to prevent any lumps from forming.
Reduce the heat to low and cover. Simmer for 20 to 25 minutes, whisking every 5 minutes to keep the mixture smooth. If the polenta bubbles too vigorously or sputters, use a flame tamer or move the pan to a smaller burner.
Remove from the heat and stir in the Parmesan and butter. Whisk vigorously until the cheese is completely melted and the polenta looks glossy and fluid.
Serve immediately while hot, adding an extra sprinkle of Parmesan if desired.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
