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: Europe, 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

92 comments

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

Side Dishes

Europe

Italian

Pasta, Grains, Rice & Beans

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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