Ingredients
- 160 g coarse cornmeal for polenta not instant; about 1 cup, depending on grind
- 960 ml water 4 US cups, plus hot water as needed
- 3 g fine salt about 1/2 teaspoon
- 14 g unsalted butter 1 tablespoon
- 30 g finely grated Parmesan
- 1/8 teaspoon black pepper
Equipment
- 1 Heavy saucepan with lid
- 1 Whisk
- 1 Wooden spoon
Instructions
- Bring the water and salt to a boil in a heavy saucepan. Turn down slightly so it is not splashing.
- Pour in the cornmeal in a thin stream while whisking continuously. Whisk for 2–3 minutes until evenly suspended and beginning to thicken.
- Reduce to the lowest heat that maintains occasional gentle bubbles. Cover with the lid slightly ajar. Cook for 35–40 minutes, stirring thoroughly across the bottom every 5 minutes. Add hot water 2 tablespoons at a time if it becomes stiff before the grains soften. Taste carefully: the grains should be tender, not sandy. Coarser brands may need longer.
- Remove from heat. Stir in the butter, Parmesan and pepper. Cover and rest 5 minutes. Loosen with a little hot water if needed so it falls slowly from a spoon. Divide into four equal portions and serve warm.
Nutrition
Calories: 195kcalCarbohydrates: 33gProtein: 6gFat: 5gSaturated Fat: 3gSodium: 410mgFiber: 1g
Video
Notes
Contains milk. Use vegetarian-rennet cheese if needed. Mushrooms and greens pictured with the serving suggestion are optional and excluded from nutrition.
Estimate: 160 g cornmeal at 140 kcal per 40 g (Bob’s Red Mill label), 14 g butter about 100 kcal, and 30 g Parmesan about 120 kcal, divided by four; other nutrients are rounded ingredient estimates. Brand and added water affect each serving.
Illustrative budget: cornmeal $0.70 + butter $0.20 + Parmesan $1.00 + seasoning $0.10 = $2.00. Video credit: Chef John / Food Wishes. His demonstration uses different butter and cheese quantities; follow this card’s measured ingredients. Source article published September 27, 2013; playback not independently checked.
Refrigerate within two hours in shallow containers, keep 3–4 days at 40°F or colder, and reheat to 165°F with additional water. Do not leave the pot at room temperature to set overnight.