For variations on this recipe, use stock or broth in place of water for a richer dish, or a different cheese for a whole new flavor.
4 cups boiling water
1 tablespoon butter
1/4 teaspoon sea salt
1 cup whole grain yellow cornmeal (such as Arrowhead Mills)
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Combine the first 3 ingredients in a medium saucepan. Gradually add cornmeal, stirring with a whisk. Bring cornmeal mixture to a boil, stirring constantly. Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese. Serve immediately.
The polenta is wonderfully thick and creamy - almost like mashed potatoes. While good, I think it needs much more flavor - would use broth instead of water next time, and some herbs or spices. Love the idea of another rater to use truffle oil.
This was my first time making polenta and the recipe was easy to follow and delicious! I may consider adding truffle oil next time to make it similar to polenta dishes I've had at high end restaurants.
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