Do you like polenta? I do!!! The thing that sometimes holds me back from making it is that some recipes have you stirring it constantly like a risotto. This recipe, from Giada, has you stirring occasionally. That works for me! It makes this oh so much more doable. The flavors in this polenta are really wonderful. I love all the fresh herbs, cheese, butter…I mean “Hello YUM”. This recipe makes a very large batch so I generally cut it in half and it generously serves my family of four.
Adapted from Giada’s Family Dinners
- 10 Cups Water
- 1 Tablespoon Salt
- 2 1/2 Cups Polenta or Yellow Cornmeal
- 1 1/2 Cup Parmesan Cheese, Freshly Grated
- 1 1/2 Cups Whole Milk or Half and Half
- 10 Tablespoons (1 1/2 Sticks) Unsalted Butter, Cut into Chunks
- 1/3 Cup Italian Parsely,Chopped
- 1 Tablespoon Fresh Rosemary, Chopped
- 1 Tablespoon Fresh Thyme, Chopped
- 3/4 teaspoon Black Pepper
- 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, about 15 minutes.
- Remove from the heat. Add the cheese, milk, butter, herbs, and pepper. Stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.