Servings: 4 (click to scale)
- 2 cup water
- 3 oz polenta yellow cornmeal, dry
- 1/4 oz shredded Parmesan cheese
- 1 Tbsp solid unsalted butter
- 1/8 tsp kosher salt
- In a heavy sauce pan bring water to a boil and add polenta; stir. Bring to a simmer, stir often to prevent sticking as the polenta thickens. Cook slowly for about 25 minutes until the polenta is no longer grainy. Stir in butter and parmesan.
‘Coarse polenta’ will take longer to cook than ‘fine grind polenta’.
Calories: 110kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3.5g | Saturated Fat: 2g | Sodium: 95mg | Fiber: 0g | Sugar: 0g