Italian · Free recipe
Soft Parmesan Polenta
Coarse cornmeal cooks low and slow in milk and water until it loosens into a spoonable, velvety pool. Plenty of butter and Parmesan stirred in at the end turn it rich and savory, ready to catch braised short ribs, roasted mushrooms, or a ladle of ragu.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Method
-
Bring the water, milk, salt, and rosemary sprig to a simmer in a heavy saucepan over medium heat, watching closely so the milk does not boil over.
-
Pour the polenta in a slow, steady stream while whisking constantly to prevent lumps.
-
Keep whisking for 3 minutes as it thickens, then switch to a wooden spoon, turn the heat to low, and partially cover the pot.
-
Cook for 35 to 40 minutes, stirring every 5 minutes and scraping the bottom and corners, until the grains are soft with no gritty bite; add splashes of milk whenever it gets too stiff to stir easily.
-
Remove the rosemary, then beat in the butter, Parmesan, and pepper until glossy, adjusting with more salt and milk so the polenta slowly settles when spooned onto a plate.
Zest note from the test kitchen
Polenta firms up quickly as it sits; keep a pot of warm milk nearby and stir a little in right before serving to bring it back to a soft pour.
