Recipe courtesy of Jesse Brune

Creamy Parmesan Polenta

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

6 cups water

2 teaspoons salt, plus more for seasoning

1 3/4 cups yellow cornmeal

3 tablespoons salted butter

1 cup grated Parmesan

1 cup whipping cream

1 teaspoon freshly ground black pepper, plus more for seasoning

Directions

  1. Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.

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