Perfect Polenta - How to Make Soft Polenta

Ingredients

• 1 cup Coarsely Ground Cornmeal (scant cup (about 95% full) for a slightly lighter texture)
• 4 cups Water (cold tap water)
• 1 teaspoon Fine Salt (Kosher or sea salt, fine grain)
• 2 tablespoons Unsalted Butter (cut into small pieces, room temperature)
• 1/2 cup Parmigiano-Reggiano (freshly grated)

Instructions

1. Measure Ingredients

   Measure 1 cup of coarsely ground cornmeal, 4 cups of cold water, 1 tsp fine salt, 2 tbsp butter, and 1/2 cup grated Parmigiano-Reggiano. Set the dry ingredients aside.

   Time: PT5M

2. Bring Water to a Boil

   Add the 4 cups of water and the teaspoon of salt to the saucepan. Place over high heat and bring to a rolling boil.

   Time: PT5M

   Temperature: high heat until boiling

3. Whisk in the Polenta

   With a whisk in one hand, slowly pour the cornmeal in a steady stream while whisking constantly to prevent lumps.

   Time: PT2M

4. Simmer and Stir Occasionally

   Reduce heat to low, maintaining a gentle simmer. Cover the pot and set a timer for 30 minutes. Every 5‑6 minutes, uncover and give a quick stir with the whisk, then replace the lid.

   Time: PT30M

   Temperature: low simmer

5. Rest Covered

   After 30 minutes, turn off the heat, keep the lid on, and let the polenta sit for 5 minutes.

   Time: PT5M

6. Finish with Butter and Cheese

   Uncover the pot, add the 2 tbsp butter and stir until half melted, then fold in the grated Parmigiano-Reggiano until fully incorporated and the polenta is glossy.

   Time: PT3M

7. Final Rest and Serve

   Cover the pot again and let the polenta sit for another 5 minutes. Give one last stir, taste, and serve hot. Optionally top with a pat of butter and extra grated cheese.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g