| Portions | Prep Time | Cook Time |
|---|---|---|
| Serves 4 | Under 10 minutes | 30 minutes |
Ingredients
- 2 cups (500 mL) 2% milk
- 2 cups (500 mL) water
- 1 cup (165 g) cornmeal
- ¼ cup (25 g) finely grated Parmigiano-Reggiano cheese
- 1 Tbsp (15 g) butter
Directions
- In a saucepot over high heat, heat the milk and water. Sprinkle in the cornmeal while stirring continuously. When the cornmeal starts to bubble, reduce the heat to a gentle simmer and cook, stirring often, until it is a thick porridge that mounds up when scooped with a spoon, about 25 minutes.
- Stir in the cheese and butter, then cover to keep warm until ready to eat.
Note: Polenta can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk added on the stovetop over low heat, stirring often, or microwaved, loosely covered, until hot.
For a crispy polenta side dish, pour the polenta (or any leftovers) in a lightly oiled dish of a size so that the polenta fills it an inch high. Cool and chill the polenta completely. The now-solid polenta can be turned out onto a cutting board, cut into wedges, fingers or triangles (depending on the shape of the pan) and pan fried in olive oil over medium heat until browned on each side (or all sides, if thicker slices), 8 to 10 minutes.