Creamy Classic Italian Polenta
"Experience the soul-warming luxury of authentic, slow-cooked Italian comfort that turns simple cornmeal into a velvety masterpiece."
Instructions
In a large, heavy-bottomed pot, bring the water and salt to a full rolling boil over high heat.
Reduce the heat slightly and slowly pour in the cornmeal in a steady stream, whisking constantly to prevent lumps from forming.
Lower the heat to low and continue whisking for about 5 minutes, until the mixture thickens noticeably.
Switch to a wooden spoon and cook gently for 30–40 minutes, stirring frequently and scraping the bottom and sides of the pot, until the polenta is smooth, tender, and creamy.
Remove the pot from the heat and stir in the butter and grated Parmesan cheese until fully melted and evenly incorporated.
Season generously with freshly ground black pepper to taste.
Serve immediately while hot and creamy, or spread the polenta into a lightly greased dish, allow it to cool until firm, then slice or grill as desired.