Wednesday, December 21, 2011

Parmesan Polenta

9 cups water
1 T salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated parmesan
1 1/2 cups whole milk, at room temperature
10 T (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flatleaf parsley
freshly ground black pepper

Preparing the polenta:
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste.

Serves 8 to 10


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