This Creamy Polenta is the Italian version of grits. Simmered until thick, then finished off with butter and Parmesan cheese, this is pure comfort food and a wonderful base for many dinners!
Pour water into a 3 to 5 qt pot and bring to a boil over medium heat.
5 cups of water
Once it boils, add salt and stir.
1 teaspoon salt
Slowly add cornmeal, stirring well until the mixture thickens, with a whisk or wooden spoon.
1 cup yellow cornmeal
Lower the heat and simmer polenta for about 30 minutes, stirring often so it won't burn on the bottom of the pot. Add more water if needed.
Once cooked, add butter and cheese. Stir in to melt.
2 tablespoons unsalted butter, ½ cup freshly grated Parmesan cheese
Serve.
Notes
For the best texture, prepare polenta and serve right away. Once it cools and sits, it will set almost solid. You can then slice it and fry it in a pan.
To make it vegan, use olive oil in place of butter and add nutritional yeast for that cheesy flavor.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.