Creamy Parmesan Polenta
Stone-ground polenta cooked low and slow, finished with cold butter and Parmigiano-Reggiano via mantecatura — beaten off-heat until glossy and emulsified. A versatile bed for braises or chilled and grilled into crisp cakes.
- coarse stone-ground polenta, 250g; not instant, not fine cornmeal1½ cups
- water or light chicken stock4½ cups
- whole milk1½ cups
- Parmigiano rind, optional, adds depth to the liquid(optional)1 piece
- unsalted butter, 55g, cold — cold fat beaten in off-heat gives silkiest result4 Tbsp
- Parmigiano-Reggiano, 90g, finely grated1 cup
- kosher salt, season the liquid generously before adding polenta
- black pepper, added at the finish
- 1
Combine the water or stock, whole milk, Parmigiano rind (if using), and a big pinch of kosher salt in a heavy-bottomed pot or Dutch oven. Bring to a gentle simmer over medium heat. Salting now allows the corn to absorb seasoning as it hydrates — you cannot fully fix bland polenta at the end.
medium - 2
Add the polenta in a slow, steady stream while whisking constantly. The constant motion keeps grains separated so they hydrate individually instead of clumping into lumps.
medium - 3
Drop the heat to low and switch to a wooden spoon. Cook for 35–45 minutes, stirring often and scraping the bottom and corners. The polenta will spit; use a partial lid or splatter screen. It is ready when the grains are tender with no chalky bite and the mass pulls cleanly from the sides. Loosen with a splash of hot water if it becomes too stiff.
low - 4
Remove from heat. Fish out and discard the Parmigiano rind. Beat in the cold unsalted butter and Parmigiano-Reggiano vigorously until glossy and fully emulsified — this is mantecatura. Season with black pepper and more kosher salt to taste. Serve immediately, as polenta firms as it cools.
Cook it with a chef at your shoulder.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.