Creamy Parmesan Polenta

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.

• Prep time: 5 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 463
• Protein: 15 g
• Carbs: 59 g
• Fat: 22 g

Ingredients

• 250 g Corn flour ( medium grain )
• 500 ml Whole milk
• 500 ml Mineral water
• 50 g Minimum butter sweet ( cubed )
• 60 g Parmesan cheese ( freshly grated )
• 1 pinch Gray sea salt
• 1 pinch Nutmeg ( grated )
• 1 pinch Black pepper ground

Instructions

1. Preparing the base

   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. Cooking the polenta

   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. Final binding

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. To reheat, add a dash of milk and whisk over low heat.