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5 from 1 vote

Creamy Polenta

Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 cups water
  • 2 cups milk
  • 1 teaspoon kosher salt
  • 1 cup fresh or frozen corn
  • 1 cup cornmeal/polenta medium grind
  • 1 tablespoon butter
  • 2 tablespoons parmigiano-reggiano, finely grated

Instructions

  • In a medium saucepan combine milk, water, salt and corn.  Set over med-high heat and bring to boil.  Watch carefully!  (I have a tendency to boil this over which creates a huge mess on the stove!)
  • Slowly pour polenta into boiling liquid with one hand, while whisking the mixture with the other.  Continue whisking for a couple minutes to minimize clumping.
  • Reduce heat to low and continue stirring (using a wooden spoon) until polenta is very thick. The timing of this stage will depend on the polenta grind.  A quick cooking polenta will take only 4-6 minutes, while a medium grind polenta may take 10-15 minutes. For added creaminess continue cooking an additional 15 minutes, 30 minutes total for a medium grind cornmeal. If while cooking, polenta begins to look dry or too thick, you can stir in some warm water (about 1/4 cup at a time) to desired thickness.
  • Stir in butter and a couple tablespoons of parmigiano-reggiano and serve immediately.