Recipe courtesy of Gourmet Magazine

Parmesan and Black Pepper Polenta

Freshly ground pepper makes all the difference in this simple recipe.
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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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4 1/2 cups water

1 1/4 teaspoons salt

2 tablespoons unsalted butter

1 cup instant polenta

1-ounce finely grated Parmigiano-Reggiano (1/2 cup)

Freshly ground black pepper


  1. Bring 4 1/2 cups water to a boil with 1 1/4 teaspoons salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, about 5 minutes. Remove from heat and stir in cheese. Serve sprinkled with black pepper.

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