Polenta is a simple, but classic Italian side dish. This creamy parmesan polenta is perfect for serving as a base for saucy meat dishes. Try it with my Italian-Style Pulled Pork!
Happy Monday, friends! I’ve been MIA for the past 2 weeks, I know. I had such high hopes of keeping up with posting during the big move, but obviously that didn’t happen. I completely underestimated how tiring and hectic these last 2 weeks would be. I have so much catching up to do!
I’ll start by saying I hope you all had a fantastic Easter! My day was spent on the couch – no fun Easter food, just soup and ice cream as I try to recover from a pretty nasty cold. It started early last week with a minor sore throat and then turned into a full-fledged cold by Thursday morning. Which, coincidently, just happened to be moving day. I’m still not 100%, but I’m getting there!
My last post was full of exciting details – new house and bridal shower! My shower was FANTASTIC! The day flew by way too fast, but it was full of friends and family, delicious food (of course), and lots of fun.
As for the house – I’m surrounded by boxes and have a lot of empty space. Moving from apartment to house is quite an adjustment! Truth be told, I’d love to just start over and buy all new furniture, but that’s just not how things work. I have to devote some time to figuring out set up and unpacking, which means I probably won’t get back to my regular posting schedule for at least another week. My type A (aka type awesome) personality doesn’t allow me to set up food photo shoots in a less-than-perfect environment. I figured I should at least make an appearance around here to share this creamy parmesan polenta recipe. I did promise it when I posted the Italian-Style Pulled Pork – so here it is, just a little late!
Have a great week everyone!
- 4 ½ Cups Water
- 1 ½ Teaspoons Salt
- 1 Cup Cornmeal
- 1 Tablespoon Butter
- 1 Cup Freshly Grated Parmesan Cheese
- Freshly Ground Black Pepper
- In a large (4 to 5 quart) saucepot, bring 4 ½ cups water to a rolling boil. Add in the salt and then slowly pour in the cornmeal while stirring with a wooden spoon. Continue stirring until the mixture begins to bubble. Turn down the heat to low and allow the polenta to simmer for 45-50 minutes, stirring every 10 minutes, until the polenta is tender. You can taste the polenta periodically towards the end to test for doneness – it should be tender with no bitter taste when it’s done.
- Once the polenta is done, remove the pot from the heat and stir in the butter and ¾ of the parmesan cheese. Season with pepper to taste and serve topped with the remaining parmesan cheese.