Ingredients:

  • 4 cups (950 ml) Water or Stock (vegetable or chicken)
  • 1 cup (240 ml) Whole Milk
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 cup (160 g) Medium/Coarse Grind Cornmeal (Polenta, not instant)
  • 4 tablespoons (60 g) Unsalted Butter, cold and cubed
  • 1/2 cup (50 g) Aged Parmesan-Reggiano, finely grated

Instructions:

  1. Combine the stock, milk, salt, and pepper in a heavy-bottomed saucepan.
  2. Bring the liquid mixture to a rolling boil over medium-high heat, then immediately reduce the heat to medium-low so it is simmering gently.
  3. Holding the cornmeal in one hand, slowly and gradually stream it into the simmering liquid while continuously whisking vigorously to prevent lumps.
  4. Continue whisking constantly for 2–3 minutes until the mixture has thickened considerably into a thick porridge.
  5. Switch from the whisk to a long-handled wooden spoon or spatula. Reduce the heat to the lowest possible setting—the polenta should only barely bubble.
  6. Cook for 30 to 40 minutes, stirring every 5–10 minutes, scraping the bottom and sides thoroughly to prevent sticking or burning. If it becomes too thick, add a small splash (1/4 cup) of hot water or stock at a time.
  7. The polenta is done when it pulls away from the sides of the pot and tastes smooth, not gritty. Remove the saucepan from the heat.
  8. Stir in the cubed unsalted butter until fully melted and incorporated.
  9. Stir in the grated Parmesan-Reggiano until the mixture is uniform and beautifully creamy. Taste and adjust seasoning with extra salt or pepper as needed.
  10. Serve the Creamy Polenta immediately while hot, as it sets quickly upon cooling.