Creamy Polenta

Serve this creamy dish with our Mediterranean Chicken Stew.

Creamy Polenta

Source: Everyday Food, January/February 2005


  • 4 cups water
  • 1 1/2 teaspoons coarse salt
  • 1/8 teaspoon ground pepper
  • 3/4 cup yellow cornmeal
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter


  1. In a large saucepan, bring water, salt, and pepper to a boil over high heat.

  2. Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.

  3. Remove from heat; stir in Parmesan cheese and butter until smooth.


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