Ingredients
Units
Scale
- 1 cup polenta
- 4 cups water
- 3/4 – 1 cup whole milk
- 1/3 cup grated Parmesan Cheese
- 2 tablespoons extra-virgin olive oil
- Salt and Pepper to taste
Instructions
- Boil: Bring 4 cups of lightly salted water to a boil.
- Pour: Once boiling, slowly pour in the polenta in a thin, steady stream while whisking vigorously. Reduce heat to low, continue whisking every so often. You can’t over stir polenta and the more you stir, the creamier it will turn out!
- Taste: After 10 minutes, taste the polenta. It will be very thick and it will have started to soften. Add 3/4 cup of milk, slowly drizzle in the milk whisking well in between additions, along with a dash of black pepper.
- Cook: for another 10 minutes or so and taste again. This time around there should be no grittiness, and will be smooth and creamier. At this point, if it is too thick for your liking, you can add the remaining 1/4 cup of milk. I like mine a little thinner, so I do add the remaining 1/4 cup of milk.
- Whisk in the cheese and cook until it melts and incorporated. Remove from the heat and stir in the olive oil. Taste one last time and adjust as needed with a dash or two of salt and/or pepper.
- Prep Time: 5
- Cook Time: 20
- Category: Sides