Creamy Polenta with Pecorino Cheese Delight

Ingredients

- 4 cups water
- 3 cups whole milk
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 1/2 cups cornmeal
- 1 cup grated Pecorino Romano or Parmesan cheese

Instructions

1. Prepare the Liquid Base
- In a large saucepan, combine 4 cups of water and 3 cups of whole milk. Place the saucepan over medium-high heat until the liquid starts to gently simmer. Ensure not to let it come to a full boil to prevent the milk from scorching.
- Stir in 1 teaspoon of kosher salt to the mixture to enhance the flavors.

2. Incorporate the Cornmeal
- Gradually add 1 1/2 cups of cornmeal to the simmering liquid, whisking constantly to prevent lumps from forming. Reduce the heat to low and continue whisking until the mixture is smooth and starts to thicken.

3. Cooking the Polenta
- Allow the polenta to cook over low heat, stirring frequently with a wooden spoon, for approximately 45 minutes. The polenta should have a thick and creamy texture with a smooth consistency.

4. Adding Butter and Cheese
- Remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated into the polenta.
- Gradually add 1 cup of grated Pecorino Romano or Parmesan cheese, stirring continuously until the cheese has completely melted and the polenta takes on a rich, creamy texture.

5. Serving Suggestions
- Once the polenta is ready, it can be served immediately as a creamy base for meats or roasted vegetables. Alternatively, it can be poured into a dish, allowed to cool and set, then sliced and pan-fried for a delightful crisp texture.

Total Time

PT1H20M
1 hour 20 minutes

Type of Dish

Dinner

Keywords

polenta recipe, creamy polenta, dinner side dish, Pecorino Romano polenta, easy polenta, Italian polenta, Parmesan polenta, stove-top polenta, cheesy polenta

Recipe Yield

Serves 4 adults

Calories

Total Calories: 1750

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