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| Level: |
Easy |
| Yield: |
4 servings |
Ingredients
- 2 cups whole milk
- 1 cup cold water
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1/2 stick (4 tablespoons) unsalted butter
- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup chopped fresh herbs (thyme, oregano, parsley, chives)
Instructions
- Combine the milk, water, salt and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a fork to eliminate lumps. Heat just to a boil (but without scorching). Reduce heat to low and simmer for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of cooking, the polenta is becoming to thick and heavy to stir, add 1 or more tablespoons cold water to loosen the mixture enough to be able to stir it and maintain a creamy consistency..
- Remove from the heat. Add butter, 1/4 cup Parmesan, and the herbs, and stir quickly to incorporate. Pour the still-hot polenta into a buttered cake pan and smooth evenly with a spatula. Cool thoroughly until firm before cutting into serving portions. If prepared ahead of time, the polenta can be covered and refrigerated, uncut, for several hours or overnight.
- To toast the polenta, turn it out of the pan and cut into the desired serving size and shape. Place the pieces on a sheet pan, sprinkle with remaining Parmesan and place in a 375 degree oven for 10 minutes. If the top has not browned sufficiently, toast under the broiler briefly before serving.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
377 |
| Total Fat |
20 g |
| Saturated Fat |
12 g |
| Carbohydrates |
38 g |
| Dietary Fiber |
2 g |
| Sugar |
7 g |
| Protein |
12 g |
| Cholesterol |
52 mg |
| Sodium |
544 mg |
