| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 4 cups water, plus more as needed
- 4 cups milk, plus more as needed
- 3 tablespoons butter
- 2 teaspoons salt
- 2 cups polenta
- 1/2 cup creme fraiche
- 1/3 cup Parmigiano-Reggiano
Instructions
- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 618 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 18 g |
| Cholesterol | 70 mg |
| Sodium | 1420 mg |
Reviews
It was okay – I ended up adding some emmental to give a bit more flavor.
This is the best polenta I have ever tasted. Everyone who has had it enjoyed it very much.
Thank you Emeril for the recipe.
Thank you Emeril for the recipe.
yum
We can’t find Polenta here in GA, can I use corn grits or something similar?
Used instant polenta. Ready in 3 minutes after liquid boiled. Delicious!
This is our family’s go to recipe to have with Italian sausage. I love this so much as does everyone in the household. I think I end up using 4 extra cups of milk! We like it really creamy or I’m cooking as long as the recipe says and it boils off? In any case it’s delicious and we’ve been making for years!!! Thank you Emeril!
This is absolutely ridiculous. You will not want to stop eating it. Don’t think about the calories, just go for it. This is a big treat in my house, creamy, rich and delicious. Try to make it right when you will eat it, so it doesn’t firm up too much.
This polenta was creamy and delicious. Mine only cooked 20 minutes, I feel like 45 would have been too long. I topped it with Ina’s weeknight Bolognese and it was fantastic.
Great recipe! I usually half the recipe and is enough for 4 people.
Love this recipe! This is the only way I make polenta.