Creamy Parmesan Polenta

Name: Creamy Parmesan Polenta
Yield: Serves 4 as a main course with a topping or 6 to 8 as a side dish
Cuisine: Europe, Italian
Ingredients: 7 1/2 cups, water; 1 1/2 teaspoons, table salt; Pinch, baking soda (see note); 1 1/2 cups, coarse-ground cornmeal (see note); 2 tablespoons, unsalted butter; 4 ounces, good-quality Parmesan cheese, grated (about 2 cups), plus extra for serving; , ground black pepper

Side Dishes
Europe
Italian
Pasta, Grains, Rice & Beans
Eggs & Dairy
Cheese
Grains
Vegetarian
Gluten Free
Cookbook Collection

Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

For the ultimate creamy texture and deep corn flavor, traditional polenta requires lengthy cooking and lots of stirring. Could we keep the creaminess but shortcut the process?

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES 4 as a main course with a topping or 6 to 8 as a side dish

TIME 1 hour

Why This Recipe Works

This is a members' feature.