Creamy polenta, a rich cornmeal slowly simmered into a silky base, is elevated with butter and the sharp, nutty depth of Parmigiano-Reggiano.
Served soft, it is pure comfort in a bowl; set and finished with golden edges, it transforms into an elegant side with a delicate cheesy richness.
Its texture is softly sweet and reminiscent of potato purée or tender pasta making it endlessly versatile. Best served with slow braised meat, paired with roasted vegetables, or enjoyed simply with a drizzle of good olive oil.
1. In a saucepan, bring the water and stock to a boil. Add the salt.
2. Slowly add in the polenta while whisking to avoid any lumps.
3. Reduce the heat to low. Cook gently, stirring often with a wooden spoon, until thick and creamy, about 30 minutes. (If it becomes too thick before fully cooked, add splashes of hot water or stock.)
4. Stir in the butter, Parmesan, and milk and cook a further 2-3 minutes. Taste and adjust seasoning with salt and pepper.Enjoy immediately!
4 servings