Herbed Ricotta Polenta

1. 1

   Soak the Polenta

2. 2

   Put the polenta in a 4-quart heavy-duty saucepan and whisk in the boiling water. Cover and let sit at room temperature for at least 8 and up to 12 hours.

3. 3

   Cook the polenta

4. 4

   In a 2-quart saucepan, bring the broth to a boil. Whisk the broth and 1 tsp. salt into the polenta, loosening it and breaking up any clumps. Bring to a boil over medium-high heat, whisking once or twice, about 5 minutes.

5. 5

   Turn the heat down to maintain a simmer and continue cooking, whisking constantly, until the polenta thickens from soupy to porridge-like, about 2 minutes.

6. 6

   Turn the heat down to low. Cover and cook, stirring vigorously and scraping the bottom of the pan with a wooden spoon or spatula every couple of minutes. When you can see the bottom of the pan as you drag the spoon across it, 5 to 10 minutes later, begin tasting the polenta; it's done when it's thick, creamy, and tender. It should be granular, but not gritty.

7. 7

   While the polenta cooks, pulse the basil, parsley, and marjoram in a food processor until finely chopped, about seven 1-second pulses; don't overprocess into a paste.

8. 8

   Remove the polenta from the heat, and stir in the cheeses, butter, chopped herbs, and 1/2 tsp. pepper until the butter is melted. Season to taste and serve right away, passing more Parmigiano at the table.

9. 9

   Make Ahead Tips

10. 10

    After soaking the polenta at room temperature, you can refrigerate it, covered, for up to 2 days.

* Per serving · 4 servings · Values may vary.