Italian Cuisine, Recipes With Cheese, Side Dish Ideas, Sunday Dinner Recipes, Vegetarian Recipes, White Wine Pairing, Wine and Cheese Pairings, Wine Pairings With Food, World Cuisine
Author: John Goins
Servings: 6 people
5 cups water
1 tsp salt
1 cup cornmeal; coarse−grain
3 tbsp butter
1/2 cup Parmigiano-Reggiano cheese
Bring the water to a boil in a large heavy pot.
Add the salt and reduce the heat until water is just simmering.
Pour the cornmeal in a thin stream into the water while constantly stirring. To avoid lumps, stir quickly with a whisk while adding cornmeal. If you notice clumps, stop adding cornmeal from time to time and beat the mixture vigorously.
Cook, stirring regularly for 20 to 30 minutes. The Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot.
Turn off the heat and add the butter and cheese. Stir until combined.
Serves: 6 people
Amount Per Serving
% Daily Value*
Total Fat8.65 g
Total Carbohydrate21.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.