Polenta

Preparation

1. 01

   Bring to the boil over a high heat

   Add the cold water and salt to a wide, deep pan. Bring to the boil over a high heat.

2. 02

   Over a medium heat, stirring constantly

   Once the water has come to the boil, reduce the heat. Slowly add the cornmeal in a thin stream, stirring constantly and briskly. Keep stirring with a wooden spoon to prevent lumps from forming.

3. 03

   Cooking over a low heat, stirring occasionally

   Reduce the heat to the lowest setting. Cook the polenta for approximately 40–45 minutes, stirring with a wooden spoon every 5–6 minutes to prevent it from sticking to the bottom. The consistency will thicken and it will begin to pull away from the sides of the pan.

4. 04

   Stirring after removing from the heat

   Remove the pan from the heat. Add the cubed butter and stir until completely melted. Then add the grated Parmigiano-Reggiano and stir until smooth and uniform.

5. 05

   serving

   Transfer the polenta hot to a wide serving plate or a deep bowl. Sprinkle with extra Parmigiano-Reggiano and serve immediately.