Giada De Laurentiis' Cheesy Polenta

Ingredients

• 9 cups Water (boiling)
• 2.5 cups Coarse Cornmeal (coarse grind, also called polenta)
• 1 teaspoon Salt (to season the water)
• 1.5 cups Whole Milk (room temperature)
• 1.5 cups Parmesan Cheese (freshly grated)
• 4 tablespoons Unsalted Butter (room temperature, cut into cubes)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Boil Water and Season

   In a large saucepan, bring 9 cups of water to a rolling boil. Add 1 teaspoon of salt and give it a quick stir.

   Time: PT5M

2. Incorporate Cornmeal

   Gradually whisk in 2½ cups of coarse cornmeal, stirring constantly to avoid lumps. Reduce heat to a gentle simmer and continue stirring until the mixture thickens and the cornmeal absorbs most of the liquid.

   Time: PT12M

3. Loosen with Milk

   When the polenta is thick and creamy, slowly pour in 1½ cups of room‑temperature whole milk while stirring to loosen the texture.

   Time: PT2M

4. Finish with Cheese, Butter, and Parsley

   Reduce the heat to low. Add 1½ cups of freshly grated Parmesan cheese, 4 tablespoons of room‑temperature butter, and 2 tablespoons of chopped parsley. Stir until the cheese and butter melt completely and the polenta is glossy.

   Time: PT5M

5. Serve

   Remove from heat, spoon the creamy polenta onto plates or a serving dish, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g