what you need
8 cups water
1 teaspoon salt
2 cups polenta/yellow cornmeal
1/3 cup heavy cream
2 tablespoons butter, softened
1 cup grated Parmesan
Fresh cracked black pepper, to taste
Olive oil
what to do
Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares.
Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.
Polenta is best served with and dish containing sauce to soak up, such as osso bucco, goulash or even top with a good tomato sauce and freshly grated pecorino cheese, or as of a part of a antipasto platter
8 cups water
1 teaspoon salt
2 cups polenta/yellow cornmeal
1/3 cup heavy cream
2 tablespoons butter, softened
1 cup grated Parmesan
Fresh cracked black pepper, to taste
Olive oil
what to do
Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares.
Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.
Polenta is best served with and dish containing sauce to soak up, such as osso bucco, goulash or even top with a good tomato sauce and freshly grated pecorino cheese, or as of a part of a antipasto platter
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