no-fuss parmesan polenta

• total tid: total time 30 minutes

Ingredienser

2½ cups water

¼ teaspoon table salt

Pinch baking soda

½ cup coarse-ground cornmeal

1 ounce Parmesan cheese, grated (½ cup)

1 tablespoon unsalted butter

Vejledning

1 Bring water to boil in small saucepan over medium-high heat. Stir in salt and baking soda. Slowly add cornmeal in steady stream, stirring constantly. Bring mixture to boil, stirring constantly, about 30 seconds. Reduce heat to lowest possible setting and cover.

2 After 5 minutes, whisk cornmeal to smooth out any lumps, making sure to scrape down sides and bottom of saucepan. Cover and continue to cook, without stirring, until cornmeal is tender but slightly al dente, 8 to 10 minutes longer. (Polenta should be loose and barely hold its shape; it will continue to thicken as it cools.)

3 Off heat, stir in Parmesan and butter and season with salt and pepper to taste. Cover and let sit for 5 minutes. (Polenta can be refrigerated for up to 2 days.)

Notater

why this recipe works Polenta is a make-it-a-meal mainstay-it's a hearty, creamy base that pairs nicely with just about any topping. But when you're looking for little more than a resting place for other elements of your meal, the last thing you want is to be tied to the stove. Our trick? Adding a pinch of baking soda—it cut cooking time in half and eliminated the need for stirring, giving us the best quick polenta recipe. While you might not expect it, polenta reheats well- cover and warm in the microwave, adjusting consistency with hot

water as needed.

kitchen improv

use what you've got You can use just about any hard cheese in place of the Parmesan, like Pecorino Romano, aged Manchego, or aged gouda.

level up Drizzle with extra-virgin olive oil and sprinkle with chopped fresh herbs.

make it a meal Top polenta with Sautéed Mushrooms with Shallots and Thyme (page 102), Roasted Carrots (page 93), Broiled Broccoli Rabe (page 85), or any of the eggs on page 139.