A deeply comforting bowl of soft, creamy polenta (traditional fine polenta, not instant) enriched with butter and Parmesan. Smooth and yielding, between a thick porridge and a loose mash, with a savoury, milky depth from the cheese and a gentle warmth from black pepper.
1,000ml
1tsp
200g
40g
80g
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000ml | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 40g | — | — | |
| 5 | | 80g | — | — | |
| 6 | | 0.25tsp | — | — |
Pour the water into a large saucepan.
Water · 1,000 ml
Set the pan over high heat and bring the water to a full rolling boil.
Add the salt to the boiling water and stir briefly.
Salt · 1 tsp
Pour the polenta into the salted boiling water in a steady stream, stirring constantly with a wooden spoon to prevent lumps forming.
Fine polenta · 200 gReduce the heat to low and cook, stirring frequently, until the polenta is thick, smooth, no longer gritty and pulls away from the sides of the pan, about 22 minutes for traditional polenta (instant takes 5).
Add the butter to the cooked polenta and stir vigorously until it is fully melted and incorporated.
Unsalted butter · 40 gFinely grate the Parmesan into a small bowl.
Parmesan · 80 g
Tip the grated Parmesan into the saucepan and stir it through the polenta until completely melted and the mixture is smooth and creamy.
Spoon the ground black pepper over the polenta and stir it in.
Ground black pepper · 0.25 tsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 ml | | Pour the water into a large saucepan.⏱ 10sResultMeasured water |
| 2 | — | | Set the pan over high heat and bring the water to a full rolling boil.⏱ 8 minResultBoiling water |
| 3 | 1 tsp | | Add the salt to the boiling water and stir briefly.⏱ 5sResultBoiling water and salt |
| 4 | 200 g | | Pour the polenta into the salted boiling water in a steady stream, stirring constantly with a wooden spoon to prevent lumps forming.⏱ 2 minResultPolenta mixture |
| 5 | — | | Reduce the heat to low and cook, stirring frequently, until the polenta is thick, smooth, no longer gritty and pulls away from the sides of the pan, about 22 minutes for traditional polenta (instant takes 5).⏱ 22 minResultCooked polenta |
| 6 | 40 g | | Add the butter to the cooked polenta and stir vigorously until it is fully melted and incorporated.⏱ 1 minResultButtered polenta |
| 7 | 80 g | | Finely grate the Parmesan into a small bowl.⏱ 1 minResultGrated parmesan |
| 8 | Grated parmesanstep 7 | | Tip the grated Parmesan into the saucepan and stir it through the polenta until completely melted and the mixture is smooth and creamy.⏱ 1 minResultPolenta with parmesan |
| 9 | 0.25 tsp | | Spoon the ground black pepper over the polenta and stir it in.⏱ 10sResultSeasoned polenta with parmesan |
| Total Time | 38 min | ||
| Nutrient | Per serving |
|---|---|
| 342kcal | |
| 11g | |
| 15g | |
| 8g | |
| 39g | |
| 0.2g | |
| 4g | |
| 830mg |
A deeply comforting bowl of soft, creamy polenta (traditional fine polenta, not instant) enriched with butter and Parmesan. Smooth and yielding, between a thick porridge and a loose mash, with a savoury, milky depth from the cheese and a gentle warmth from black pepper.
What you’ll doYou will bring salted water to a rolling boil, then pour in the polenta in a steady stream while stirring constantly to keep lumps from forming. The heat is reduced and the polenta cooks slowly, demanding frequent stirring, until it thickens and pulls away from the sides of the pan. Butter and finely grated Parmesan are then stirred in to create a smooth, creamy finish before the polenta is seasoned with black pepper and ladled into warmed bowls immediately.
