Creamy polenta is a light and fluffy comfort food which can be eaten as is or served as a bed for other dishes. Â You may also use soup stock instead of water to give it a twist.
For this recipe the polenta is not cooked in direct heat, but you may do so if you are using a heavy pan over low or medium flame.Â It is meant to be a little runny, so do not let it dry up. Add more water or soup stock if needed.
1 cup milk
1 cup polenta
125g unsalted butter, cut into cubes
5 cups water
2 bay leaves, plus extra for serving
50g grated parmesan, plus extra for serving
Salt and ground white pepper to taste
Half fill a large saucepan with water. Place it over high heat and bring it to a boil.
Meanwhile in a separate pan, place the milk, bay leaves and five cups of water. Set the heat to high and bring it to a boil. Add two teaspoons of salt. Whisk and then gradually add the polenta. Continue to whisk it for 5 minutes or until the mixture becomes thick.
After, transfer the polenta to a heatproof bowl and cover it with foil. Place the bowl over the water. You may also use a double boiler if it is available. Continue to cook the polenta for an hour and a half or until it is thick and creamy. Stir every thirty minutes. Add more water to the saucepan if needed. Remove from heat.
Place the parmesan cheese and butter into the polenta mixture. Stir until the cheese and butter melts. Season it with salt and pepper.Â Place the polenta on a chopping board or individual plates and then top it with cheese and butter. Garnish it with bay leaves and Parmesan cheese before serving. If you are not serving it immediately, you may keep it over the water for up to two hours but make sure it is covered.
Photo Courtesy Of: meaduva