Creamy Parmesan Polenta

americastestkitchen.com

Beth Holstein

subheading: GATHER YOUR 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

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

Coarse-ground degerminated cornmeal such as yellow grits (with grains the size of couscous) works best in this recipe. Avoid instant and quick-cooking products, as well as whole-grain, stone-ground, and regular cornmeal. Do not omit the baking soda—it reduces the cooking time and makes for a creamier polenta. The polenta should do little more than release wisps of steam. If it bubbles or sputters even slightly after the first 10 minutes, the heat is too high and you may need a flame tamer, available at most kitchen supply stores. Alternatively, fashion your own from a ring of foil (see Homemade Flame Tamer step by step below). For a main course, serve the polenta with a topping (see related recipes) or with a wedge of rich cheese or a meat sauce. Served plain, the polenta makes a great accompaniment to stews and braises. Coarse-ground degerminated cornmeal such as yellow grits (with grains the size of couscous) works best in this recipe. Avoid instant and quick-cooking products, as well as whole-grain, stone-ground, and regular cornmeal. Do not omit the baking soda-it reduces the cooking time and makes for a creamier polenta. The polenta should do little more than release wisps of steam. If it bubbles or sputters even slightly after the first 10 minutes, the heat is too high and you may need a flame tamer, available at most kitchen supply stores. Alternatively, fashion your own from a ring of foil (see Homemade Flame Tamer step by step below). For a main course, serve the polenta with a topping (see related recipes) or with a wedge of rich cheese or a meat sauce. Served plain, the polenta makes a great accompaniment to stews and braises.

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