Lidia's Master Class: Polenta Basics

Ingredients

• 4 cups Water (for boiling)
• 1 cup Coarse Cornmeal (Polenta) (coarse ground, traditional Italian style)
• 1 teaspoon Salt (kosher or sea salt)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 0.5 cup Parmesan Cheese (freshly grated Parmigiano-Reggiano)
• 0.25 teaspoon Black Pepper (freshly ground, optional)

Instructions

1. Boil Water

   Fill a large heavy‑bottomed pot with 4 cups of water, add the salt, and bring to a rolling boil over high heat.

   Time: PT5M

2. Whisk in Cornmeal

   Reduce heat to medium and, while stirring constantly with a whisk, slowly pour the 1 cup of coarse cornmeal into the boiling water in a thin, steady stream.

   Time: PT2M

3. Simmer and Stir

   Turn the heat down to low and let the polenta simmer, stirring constantly with the whisk or a wooden spoon, making sure to scrape the bottom and the corners of the pot.

   Time: PT35M

   Temperature: low

4. Finish with Butter and Cheese

   Remove the pot from the heat. Stir in the 2 tablespoons of butter until melted, then add the ½ cup grated Parmesan cheese, mixing until smooth and glossy.

   Time: PT3M

5. Rest the Polenta

   Let the polenta sit uncovered for about 5 minutes to allow it to set slightly before serving.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g