Creamy Polenta
Instructions:
Long a popular staple in northern Italy, polenta has acquired a devoted American following. Our method ensures lump-free results. 2 cups cold water 1 teaspoon salt 11â„2 cups yellow cornmeal 41â„2 cups boiling water 1â„2 cup freshly grated Parmesan cheese 4 tablespoons butter or margarine, cut into pieces
Makes 8 accompaniment servings. Prep: 5 minutes Cook: 30 minutes
- In 5-quart Dutch oven, combine cold water and salt. With wire whisk, gradually beat in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
- Stir Parmesan and butter into polenta until butter has melted. Serve immediately.