ATK Creamy Parmesan Polenta
Entrees
Ingredients
7 ½ cups water
1 ½ teaspoons table salt
Pinch baking soda (see note)
1 ½ cups coarse-ground cornmeal (see note)
2 tablespoons unsalted butter
4 ounces good-quality Parmesan cheese, grated (about 2 cups), plus extra for serving
ground black pepper
Description
For quick polenta with a creamy texture and deep corn flavor, we searched for the right type of cornmeal and a technique to hasten its cooking. Coarse-ground, degerminated cornmeal gave us the soft but hearty texture and nutty flavor we were looking for. A pinch of baking soda cut cooking time in half and eliminated the need for stirring, giving us the best quick polenta recipe.
Directions
Bring water to boil in heavy-bottomed 4-quart saucepan over medium-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover.
After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of pan.) Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.)
Remove from heat, stir in butter and Parmesan, and season to taste with black pepper. Let stand, covered, 5 minutes. Serve, passing Parmesan separately.
Notes
Using Bob's Red Mills Polenta, only use 4:1 ratio of water to polenta (rather than 5:1 here). I used 2 cups of polenta and 8 cups of water, and omitted the baking soda.
This was a good amount when paired with the short rib, but likely way too much for smaller meals.
Nutrition
Calories: 2258