Creamy Polenta
Try this Creamy Polenta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon sea salt
- 5-6 cups water or chicken stock
- 1 cup polenta*
- 1-3 tablespoons unsalted butter unrefined olive oil or organic earth balance (i prefer butter)
- 1/4 cup grated parmesan or pecorino cheese (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1g)
- Sodium 290.685 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a medium, heavy-bottomed saucepan, bring the water to a boil. Add the salt. Then add the polenta to the pot slowly, whisking constantly. Reduce the heat to low and cook COVERED, stirring often, until the mixture thickens and the cornmeal is tender, about 20 minutes. The polenta can be eaten now, but the flavors develop more and you’ll lose some of the grittiness if you can allow it to simmer another 20-30 minutes. Not essential, though.Stir in the butter and cheese and serve immediately or keep warm in a bowl set over a saucepan of simmering water. Polenta should be pourable and creamy. If it’s too thick, stir in more liquid.
