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
[email protected]Overall, I thought this recipe was pretty good.
Richard Mbale
[email protected]I would have liked the polenta to be a bit more cheesy.
Craze Frog
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
yoish
[email protected]I've made this recipe several times and it's always a success.
Teddy Ennis
[email protected]This dish is perfect for a cold winter night.
Hi Hello
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. It was so creamy and flavorful.
Ishwor Stha
[email protected]This recipe is a great way to use up leftover polenta.
Salome Foster
[email protected]I 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
[email protected]This recipe is a keeper! I've already made it twice and it's always a crowd-pleaser.
PassionWith K
[email protected]Meh.
Aike Aike
[email protected]The 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
[email protected]This dish was easy to make and very satisfying. I used almond milk instead of regular milk and it turned out great.
nufa nufa38
[email protected]I'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
[email protected]This 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.