Polenta may be mashed potato’s less popular sibling, but the dish is no less delicious. Made from cornmeal, polenta is Italy’s answer to porridge and can be served as such, or even baked or fried. However you prefer it, the goal is to get the polenta as creamy as possible. Here’s how.
Keep it on the Cool Side
Polenta is, by definition, a boiled dish, but the secret to a smooth consistency is not to let it come to a boil. Bring some chicken broth to a boil over high heat and season it. Before adding the polenta, it is important to remove the saucepan from the stove. Whisk in the cornmeal gradually, making sure the mixture doesn’t get too hot.
Let it Be
Once the polenta has reached a consistency similar to that of gravy, you want to place the lid on the pot and leave it alone. Yes, walk away. Forget it exists. At least for the next 45 minutes.
Watch it All Come Together
Now is the part where the polenta embraces its inner creaminess thanks to two key ingredients: butter and Parmesan cheese. Add in both and perform some heavy whisking. You’ll be left with polenta so creamy that you’ll want to eat it straight out of the pot!
