Italian Easy

Creamy Stovetop Polenta

Name: Creamy Stovetop Polenta
Prep time: PT5MINUTES
Cook time: PT25MINUTES
Total time: PT40MINUTES
Yield: 4 servings
Cuisine: Italian
Ingredients: 7 1/2 cups water; 1 1/2 tsp salt; 1/8 tsp baking soda; 1 1/2 cups cornmeal (coarse-ground yellow); 1 oz Parmesan cheese (grated, about 1/2 cup); 2 tbsp unsalted butter; to taste to taste black pepper

A smooth, versatile base for roasted vegetables or hearty stews

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— (0 ratings)

⏱️ 40 minutes 5 minutes prep · 25 minutes cook

🍽️ 4 Serves

260 Calories

6g Protein

38g Carbs

9g Fat

Why This Recipe Works

Adding a pinch of baking soda helps break down the cornmeal's pectin, resulting in a perfectly creamy texture in less time. This method yields a smooth finish with far less stirring than traditional techniques.

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.

💡 Stirring in a back-and-forth motion rather than circles helps prevent the cornmeal from forming a ball in the center.

Bring the mixture back to a boil, stirring constantly for about 1 minute. Reduce the heat to the lowest possible setting and cover the pan.

Whisk the polenta for about 15 seconds to smooth out any lumps that may have formed, making sure to scrape down the sides and bottom of the pan. Cover and continue to cook without stirring until the grains are tender but slightly al dente, about 25 minutes. The polenta should be loose and barely hold its shape; it will thicken significantly as it cools.

Remove the pan from the heat. Stir in the Parmesan and butter, then season with pepper. Let the polenta sit, covered, for 5 minutes to allow the flavors to meld and the texture to set. Serve warm, passing extra Parmesan separately.