Creamy Parmesan Polenta

Creamy Parmesan Polenta is a comforting and delicious dish that offers a rich corn flavor and a smooth, creamy texture without the need for constant stirring. This recipe utilizes coarse-ground degerminated cornmeal, which provides a soft yet hearty consistency and a nutty taste. The addition of a pinch of baking soda helps soften the cornmeal’s endosperm, reducing the cooking time and encouraging uniform breakdown of the granules for a silky, creamy result. Stirring in Parmesan cheese and butter at the end adds a satisfying and decadent flavor to the polenta. This polenta is an excellent base for various hearty vegetable toppings, making it a versatile and comforting option for a satisfying winter meal.

SERVES 4

INGREDIENTS:

• 7½ cups water
• Salt and pepper
• Pinch baking soda
• 1½ cups coarse-ground cornmeal
• 4 ounces Parmesan cheese, grated (2 cups), plus extra for serving
• 2 tablespoons unsalted butter

INSTRUCTIONS:

1. Boil Water and Add Cornmeal: In a large saucepan, bring the water to a boil over medium-high heat. Stir in 1½ teaspoons of salt and a pinch of baking soda. Slowly pour the cornmeal into the boiling water in a steady stream while stirring back and forth with a wooden spoon or rubber spatula. Continue stirring constantly for about 1 minute until the mixture comes to a boil.
2. Cook the Polenta: Reduce the heat to the lowest setting, cover the saucepan, and let the polenta simmer for 5 minutes. After 5 minutes, whisk the polenta to smooth out any lumps that may have formed, ensuring to scrape down the sides and bottom of the pan. Cover the saucepan again and continue cooking without stirring until the polenta grains are tender but still slightly al dente, approximately 25 minutes longer. The polenta should have a loose consistency and barely hold its shape, as it will thicken further as it cools.
3. Add Parmesan and Butter: Remove the saucepan from heat and stir in the grated Parmesan cheese and unsalted butter. Season the polenta with pepper to taste. Cover the saucepan and let the polenta sit for 5 minutes.
4. Serve and Enjoy: The Creamy Parmesan Polenta is now ready to be served. Optionally, pass extra grated Parmesan separately for sprinkling on top.

HEARTY TOPPINGS FOR POLENTA:

Polenta provides an excellent base for sautéed, braised, or roasted vegetables, as well as hearty ragouts, stews, or chilis. Here are a few easy and flavorful vegetable toppings that pair well with polenta:

• Sautéed Mushrooms and Thyme: Sauté sliced mushrooms with garlic and fresh thyme until tender and aromatic. Season with salt and pepper.
• Braised Greens: Braise hearty greens like kale or Swiss chard with garlic, red pepper flakes, and a splash of vegetable broth until wilted and tender.
• Roasted Vegetables: Roast an assortment of colorful vegetables like bell peppers, zucchini, and eggplant with olive oil, salt, and pepper until caramelized and flavorful.
• Hearty Tomato and Bean Ragout: Prepare a tomato-based ragout with kidney beans or black beans, onions, garlic, and a blend of herbs and spices.
• Mediterranean Chickpea Stew: Create a Mediterranean-inspired stew with chickpeas, cherry tomatoes, olives, artichoke hearts, and fresh herbs.
• Ratatouille: Make a classic ratatouille with eggplant, zucchini, bell peppers, tomatoes, onions, and aromatic herbs like thyme and basil.

Experiment with these vegetable toppings or create your own variations to enjoy a comforting and satisfying meal with Creamy Parmesan Polenta as the centerpiece.