Creamy Polenta Recipe
Creamy Polenta made from scratch — learn how to cook the perfect texture with simple, wholesome ingredients and versatile serving options.
Servings: 4
Calories: 247kcal
Equipment
- Le Creuset Cast Iron Pot
- Measuring Cups
Ingredients
- 3 cups water
- 1 cup polenta dry, regular or instant
- ½ cup parmesan cheese grated
- 2 tbsp butter
- salt to taste
Instructions
- Bring 3 cups of water to a boil. 3 cups water
- Reduce the heat the medium-high and whisk in polenta. 1 cup polenta
- Allow the polenta to simmer, stirring occasionally. Allow polenta to cook 3-5 minutes for instant and 25-30 minutes for cornmeal.
- Once the grains are tender and the liquid has been absorbed, remove your pan from heat and stir in Parmesan cheese and butter. 1/2 cup parmesan cheese 2 tbsp butter
- Serve immediately or store in the refrigerator for up to 2 days.
Video
Notes
You'll know your dish is done cooking when the grains are tender and it is easy to pour. If there is a lot of liquid it needs to cook longer. If your polenta is thick and cannot be poured, stir in 1/2 cup of water.
Nutrition
Calories: 247kcal | Carbohydrates: 32g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 210mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Calcium: 156mg | Iron: 1mg