Photo: Creamy Polenta Recipe
Ingredients
- 4 cups water, plus more as needed
- 4 cups milk, plus more as needed
- 3 tablespoons butter
- 2 teaspoons salt
- 2 cups polenta
- 1/2 cup creme fraiche
- 1/3 cup Parmigiano-Reggiano
Directions
In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
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By carolethombs_12...
Antioch
on January 17, 2012
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THE BEST & EASIEST! AFTER TRYING SEVERAL RECIPES OVER THE YEARS, I HAVE FINALLY FOUND THE ONE I WILL USE FOREVER. I DID SUB SOUR CREAM, BUT THAT WAS THE ONLY CHANGE I MADE, AND I WAS THRILLED WITH THE RESULT!
By lori.thib_10114533
Portland, OR
on January 16, 2012
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OMG! I just made this for dinner. It was as creamy and good as any polenta I have eaten in a restaurant. I halved the recipe which made plenty for two of us with leftovers. I used sour cream because I didn't have creme fraiche on hand. Delicious!
By diane4zs_1747367
Cape Coral, FL
on November 08, 2011
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Very tasty! I halved the recipe and used chicken stock instead of water to add more flavor. I usually make Alton's recipe in the oven but needed my oven for popovers, this was a great stove top version.
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