Description
Six side portions of soft stovetop Parmesan polenta.
Ingredients
Scale
- 4 cups Water
- 1 cup Coarse yellow polenta cornmeal
- 3/4 teaspoon Fine salt
- 2 tablespoons Unsalted butter
- 3/4 cup Finely grated Parmesan
- 1/2 cup Whole milk
Instructions
- Bring 4 cups water and 3/4 tsp fine salt to a boil in a heavy medium saucepan. Reduce to a steady simmer, then pour in 1 cup coarse yellow polenta cornmeal in a thin stream while whisking constantly to avoid lumps.
- Cook on low heat approximately 35–40 minutes, stirring frequently and scraping the pot bottom, until grains are tender rather than gritty. If the mixture stiffens before tenderness, add a measured splash of hot water and record how much.
- Remove from heat. Stir in 2 tbsp unsalted butter, 3/4 cup finely grated Parmesan and 1/2 cup warm whole milk. Mix until smooth and loose enough to spoon; taste for salt.
- Divide promptly into six side portions and record actual finished volume, grind and liquid adjustments in a kitchen test. Polenta firms as it cools; a reheated version needs measured additional liquid rather than the same spoonable claim.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate; coarse cornmeal grind and pan width can vary the simmer and final yield.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sides
Nutrition
- Serving Size: Approximately two thirds of a cup, pending measured cooked yield