Creamy Polenta
A smooth, versatile base that holds its shape without becoming stiff
Why This Recipe Works
A tiny pinch of baking soda helps the cornmeal break down quickly for a remarkably smooth texture. This method results in a loose, creamy consistency that perfectly cradles braised vegetables or hearty sauces.
Instructions
Bring the water to a boil in a large saucepan over medium-high heat. Stir in the salt and baking soda.
Slowly pour the cornmeal into the water in a steady stream while stirring back and forth with a wooden spoon or rubber spatula to prevent clumping. Bring the mixture to a boil while stirring constantly for about 1 minute.
Reduce the heat to the lowest possible setting and cover the pan. After 5 minutes, whisk the polenta for about 15 seconds to smooth out any lumps, making sure to scrape the sides and bottom of the pan.
Cover and continue to cook without stirring for about 25 minutes until the grains are tender but slightly al dente. The polenta should remain loose and barely hold its shape, as it will continue to thicken as it cools.
Remove from the heat and stir in the Parmesan and butter. Season with pepper to taste, then let the pot sit, covered, for 5 minutes to allow the texture to set.
Serve warm, passing extra Parmesan separately at the table.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
