Polenta

Preparation

1. 01

   Boil over high heat

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

2. 02

   Over medium heat, stirring constantly

   Once the water comes to a boil, reduce the heat. Slowly pour in the cornmeal in a thin, steady stream, whisking constantly. Stir continuously with a wooden spoon to prevent lumps from forming.

3. 03

   Cook over low heat, stirring occasionally

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

4. 04

   Stirring after removing from heat

   Remove the pot from the heat. Add the cubed butter and stir until completely melted. Then add the grated Parmigiano-Reggiano and stir until a homogeneous consistency is achieved.

5. 05

   serving

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