Creamy Parmesan Polenta
30 min
total
4
people
460
calories per serving
Ingredients
4 people
- 250 gCorn flour (medium grain)
- 500 mlWhole milk
- 500 mlMineral water
- 50 gUnsalted butter (cubed)
- 60 gParmesan cheese (freshly grated)
- 1 pinchGray sea salt
- 1 pinchNutmeg (grated)
- 1 pinchBlack pepper ground
Method
A smooth texture that coats the spoon, with the nutty aroma of melted butter. The polenta must be silky, lump-free, and spread gently on the plate.
- 1
In a heavy-bottomed saucepan, pour the whole milk and mineral water. Add the gray sea salt and nutmeg. Bring to a slow boil until the first bubbles break the surface.
- 2
Rain in the cornmeal while whisking vigorously to avoid lumps. Lower the heat to minimum. Stir constantly with a wooden spoon until the mixture pulls away from the sides of the pan.
- 3
Off the heat, add the butter and grated parmesan. Mix energetically to mount the polenta. It should become shiny and supple. Adjust seasoning with ground black pepper.
Frequently asked questions
How do you get this dish right?
- If the polenta gets too thick, loosen it with a splash of warm milk before serving.
- The secret lies in the initial whisking: pour in a very fine rain for a grain-free texture.
How long does this dish keep?
Keeps for 2 days in the fridge. To reheat, add a dash of milk and whisk over low heat.
4.3
26 reviews
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