creamy polenta
comforting side dish that goes with EVERYTHING
Creamy Polenta
Serves 6
INGREDIENTS
3 cups whole milk
2 cups water
1 tablespoon olive oil
1 tablespoon kosher salt
2 cups polenta (I like Bob’s Red Mill brand)
4 tablespoons butter
Freshly ground pepper, to taste
1/2 cup grated parmesan cheese (optional)
PREPARATION
In a large saucepan, combine 3 cups milk, 2 cups water, 1 tablespoon olive oil, and 1 tablespoon kosher salt and bring to a simmer. Be careful, as this mixture can boil-over quickly!Â
Reduce heat to low and slowly whisk in 2 cups cornmeal. Switch to a flat bottomed wooden spoon and stir constantly as the polenta thickens, cooking for about 15 minutes total. Note that different brands of polenta may take longer to cook, I find that Bob’s Red Mill brand cooks fairly quickly.
If the polenta becomes too thick at any point, just add a bit more water or milk. Turn the stove off and stir in 4 tablespoons butter, freshly ground pepper to taste, and ½ cup parmesan cheese (if using). Taste and adjust seasoning as needed, and enjoy warm.Â
*Recipe Notes:Â
The polenta will thicken considerably as it cools down – to loosen, just add a bit more water or milk as you reheat it.Â
To make this recipe dairy free/vegan, just omit the milk and use 5 cups total water, and skip the butter at the end of the recipe (or use dairy free butter).