Polenta with Parmesan

Creamy, slow-cooked cornmeal enriched with butter and Parmesan, a humble peasant staple.

Ingredients

• 6 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups coarse cornmeal (polenta)
• 4 tablespoons butter
• 3/4 cup grated Parmesan cheese
• Freshly ground black pepper, to taste

Directions

1. Bring the water and salt to a boil in a heavy pot.
2. Reduce to a simmer and pour in the cornmeal in a thin, steady stream, whisking constantly to prevent lumps.
3. Switch to a wooden spoon and stir frequently over low heat for 30 to 35 minutes, until thick and smooth and the cornmeal is tender.

Stir in the butter and Parmesan until melted.

1. Season with pepper and serve soft alongside braises, or pour onto a board to set and grill the next day.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who prized polenta as frugal comfort from northern Italy.