Polenta with Parmesan Cheese

7 cups (56 f1 oz/1.75 1) water

2 teaspoons salt

2 cups (12 oz/375 g) Italian polenta

¼ cup (2 oz/60 g) unsa1ted butter, cut into small cubes

1 cup (4 oz/125 g) freshly grated Italian Parmesan cheese, preferably Parmigiano-Reggiano

In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add the salt and, while stirring continuously with a long-handled wooden spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until thick, smooth, and creamy, 20-25 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. The polenta will start to come away from the sides of the pan and the spoon should stand upright alone.

Remove from the heat and stir in the butter, a few cubes at a time, until fully absorbed. Then stir ½ cup (2 oz/60 g) of the Parmesan cheese. Return the pan to the heat for a few seconds, continuing to stir, until the polenta is piping hot.

Transfer to a warmed bowl or platter and serve immediately, with the remaining Parmesan cheese in a small bowl alongside.

Serves 4-6

From Williams-Sonoma Simple Classics Cookbook

Copyright © 2000 Weldon Owen Inc.