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Creamy polenta in a bowl with a striped napkin and wooden spoon
4.41 from 10 votes

Creamy Polenta

Prep Time5 mins
Cook Time38 mins
Total Time43 mins
Course: Side Dish
Cuisine: Italian
Keyword: Polenta, side dish
Servings: 4 servings
Calories: 104kcal
Author: Christina Hitchcock

Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 1 scant cup polenta
  • 2 tablespoons butter
  • 1/2 cup grated parmesan cheese

Instructions

  • Add water and salt to large sauce pan and bring to a soft boil.
  • Slowly whisk in polenta. It's important to go slowly and continually whisk so you don't get lumps.
  • Turn heat to low and allow polenta to gently simmer while continually whisking.
  • When polenta starts to thicken, stop whisking and cover sauce pan.
  • Allow polenta to simmer with a lid on for 30 minutes, stirring every 5-6 minutes.
  • After 30 minutes, turn off the heat and add butter.
  • When butter is halfway melted, stir in the parmesan cheese.
  • Replace the lid on the pot and allow to sit off the heat for 5 minutes
  • Taste the polenta and adjust seasoning if necessary.
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Notes

  • Use a scant cup of polenta: A scant cup is a cup minus 1 to 2 tablespoons. A scant cup is meant to signify just a little bit less than a standard cup measurement of something.
  • This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and can really impress at a dinner party.
  • Mix up your ingredients. Try adding different chesses, drizzle with different infused olive oils or sauces to make it memorable.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.