Creamy Polenta
Ingredients
- 750ml boiling water
- 120g polenta
- 50g unsalted butter
- ¼ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 50g double/heavy cream and/or 50g finely grated parmesan cheese
Instructions
NB This is how I make my polenta – some polenta cooks much quicker though and some take up to an hour, so check your packet instructions before you start.
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Bring the water to the boil in a large pan (I use a non-stick pan) and pour in the polenta, stirring continuously, to ensure no lumps form.
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Bring to a gentle simmer and cook, with the lid mostly but only partially on, stirring regularly until the polenta is soft, thick and has absorbed the water. This takes around 30 minutes.
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Add the butter, salt and pepper and stir to mix.
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Finally, stir in the cream and/or parmesan cheese. Taste, and adjust seasoning, if necessary. Parmesan cheese is naturally quite salty, so you will not need as much salt, if using the cheese.
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Serve dotted with a little extra butter and some chopped chives or parsley.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- large pan - I use non stick - and wooden spoon
How do I use Creamy Polenta?
Creamy Polenta is an elegant side dish which makes a wonderful alternative to mashed potatoes or pasta. Try serving it with ragù or casseroles, layer with roast vegetables to make a meal or serve with fish, as shown below. It works well with meat, fish, vegetables and spicy food. Use your imagination; this smooth, creamy, buttery bowl of lusciousness is easy to prepare and extremely versatile.