Creamy Parmesan Polenta

Name: Creamy Parmesan Polenta
Yield: Serves 4 as a main course with a topping or 6 to 8 as a side dish
Cuisine: Italian
Ingredients: 7 1/2 cups, water; 1 1/2 teaspoons, table salt; Pinch, baking soda (see note); 1 1/2 cups, coarse-ground cornmeal (see note); 2 tablespoons, unsalted butter; 4 ounces, good-quality Parmesan cheese, grated (about 2 cups), plus extra for serving; , ground black pepper

90 comments

Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

For the ultimate creamy texture and deep corn flavor, traditional polenta requires lengthy cooking and lots of stirring. Could we keep the creaminess but shortcut the process?

SERVES4 as a main course with a topping or 6 to 8 as a side dish

TIME1 hour

has video

WHY THIS RECIPE WORKS

For quick polenta with a creamy texture and deep corn flavor, we searched for the right type of cornmeal and a technique to hasten its cooking. Coarse-ground, degerminated cornmeal gave us the soft but hearty texture and nutty flavor we wer...

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