Creamy Polenta – a delicious recipe with water, salt, baking soda, polenta, unsalted butter, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Brint water to boil in 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.
2
After 5 minutes, whisk polenta to smooth out any lumps that may have formed for about 15 seconds. Cover and continue to cook, without stirring for approximately 25 minutes. You want the polenta to be tender but slightly al dente.
3
Remove from heat, stir in butter and Parmesan, season to taste with fresh ground black pepper. Let stand covered 5 minutes.
4
The polenta will be loose, but thickens as it cools. Garnish with additional Parmesan if desired.
172
kcal
Calories
14
g
Fat
1
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 1/2 cups water, 1 1/2 teaspoons salt, 1 pinch baking soda, 1 1/2 cups polenta (Coarse Ground Corn Meal), and more.
Yes, Creamy Polenta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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