Equipment
Ingredients
Main Ingredients
- 1000 ml water
- 10 g fine sea salt
- 200 g coarse yellow cornmeal
- 50 g unsalted butter, diced, room temperature
- 50 g parmesan cheese, finely grated
Nutrition (per serving)
Method
Bring the water and salt to a rolling boil in a heavy-bottomed saucepan over high heat (100°C/212°F).
Gradually pour the cornmeal into the boiling water in a slow, steady stream while whisking continuously to prevent lumps from forming.
Reduce the heat to the lowest possible setting. Swap the whisk for a wooden spoon and stir thoroughly. Cover and simmer gently.
Uncover and stir vigorously every 5 to 10 minutes, making sure to scrape the bottom and corners of the saucepan to prevent sticking and burning.
Remove the saucepan from the heat. Add the diced butter and grated parmesan cheese. Fold vigorously until completely melted, emulsified, and luxuriously creamy.
Taste for seasoning, adjusting salt if necessary. Serve immediately while hot and fluid, as the mixture will begin to set rapidly as it cools.
Chef's Notes
- For an even richer base, substitute up to half of the water with whole milk or a light chicken stock.
- The key to perfectly smooth polenta is the rain method: dusting the cornmeal into the water from high up while constantly whisking to ensure rapid hydration.
- If your polenta sets before you are ready to serve or plate, simply place it back over very low heat and whisk in a few tablespoons of boiling water to restore its loose, fluid texture.
- Using a heavy-bottomed pan is absolutely non-negotiable; thin-walled pans will inevitably lead to scorched polenta at the base long before the grains are fully cooked.
Storage
Refrigerator: 4 days — Will solidify when chilled. Slice and fry, or reheat with extra liquid to restore creaminess.
Freezer: 2 months — Freeze in solid blocks. Thaw overnight before frying or grilling.
Reheating: Reheat gently on the stove over low heat, vigorously whisking in water, milk, or stock until perfectly creamy again.
