CREAMY POLENTA
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Provided by Marcella Hazan
Categories Side Vegetarian Kid-Friendly Fall Winter Hominy/Cornmeal/Masa Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
- Serve polenta warm.
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Nirajan sah
nirajan.sah@gmail.comOverall, I thought this recipe was pretty good.
Richard Mbale
r.m78@hotmail.comI would have liked the polenta to be a bit more cheesy.
Craze Frog
f.c12@gmail.comThis recipe is a bit time-consuming, but it's worth the effort.
yoish
yoish86@gmail.comI've made this recipe several times and it's always a success.
Teddy Ennis
teddy-e10@hotmail.co.ukThis dish is perfect for a cold winter night.
Hi Hello
hi.hello16@hotmail.comI'm not a big fan of polenta, but this recipe changed my mind. It was so creamy and flavorful.
Ishwor Stha
s15@yahoo.comThis recipe is a great way to use up leftover polenta.
Salome Foster
foster.salome@gmail.comI love how versatile this dish is. I've served it as a side dish, a main course, and even as a breakfast porridge.
Umar Khalil
k@hotmail.frThis recipe is a keeper! I've already made it twice and it's always a crowd-pleaser.
PassionWith K
k_passionwith40@yahoo.comMeh.
Aike Aike
aike_aike91@gmail.comThe polenta was a bit too thick for my taste, but the flavor was spot on. Next time I'll add a little more liquid.
Thobias Kunzugala
kthobias@yahoo.comThis dish was easy to make and very satisfying. I used almond milk instead of regular milk and it turned out great.
nufa nufa38
nufan100@yahoo.comI've made polenta many times before, but this recipe is by far the best. The addition of cream and Parmesan cheese makes it so creamy and decadent.
Jose Angel Cota Robles
ajose45@yahoo.comThis creamy polenta recipe was a hit! The texture was smooth and creamy, and the flavor was rich and cheesy. I added some sautéed mushrooms and roasted peppers for extra flavor, and it was delicious.