Authentic Italian 4-ingredient creamy polenta made from cornmeal, parmesan cheese, and butter. It is an improved variant of the classic recipe that is using only cornmeal, salt, and water. Our recipe is a lot creamier and more flavorful.
We will use the proportion of 1/4. That means if you will go with 1 cup of cornmeal, then, you will need 4 cups of water or milk.
Pour the water into the pan and bring to a boil over high heat. Immediately, still in cold water, pour cornmeal and mix well.
1 Cup Cornmeal, 4 Cups Water
Add salt. Keep mixing until the water starts to boil. When the water starts to boil, set the fire to a minimum.
1 teaspoon Salt
Add the butter or olive oil.
2 Tablespoons Butter
Mix well.
Cover with a lid and simmer on low heat for about 30-40 minutes.
In the end, add parmesan or other types of cheese that you prefer.
½ cup Parmesan
Mix well and serve while the polenta is still hot.
Enjoy your meal.
Quick Note
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Notes
For the polenta, use a water ratio of 1 cup of corneal to 4 cups of water or milk.
If you want a more flavorful taste, the first step may consider frying a little bit of the cornmeal in a pan for about 5-7 minutes at medium heat (You will smell the fried corn).
If you fried the cornmeal in the beginning, then you should use a deep pan to avoid hot splashes. Also, as the corneal will be hot, you will need to use hot water to avoid differences in the temperatures between the cornmeal and water.
When you will pour the cornmeal into the pan with water, add it little by little and mix continuously to avoid forming lumps.