Creamy Polenta with Cheese and Butter

Ingredients

• 1 cup (180g) coarse cornmeal 1 cup (180g) coarse cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) grated Fontina cheese 1 cup (100g) grated Fontina cheese
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Add a pinch of salt.
2. 2.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue cooking the polenta for about 30 minutes, stirring occasionally.
4. 4.
   In a separate small saucepan, heat the milk and butter until the butter melts.
5. 5.
   Slowly pour the milk and butter mixture into the cooked polenta, stirring continuously.
6. 6.
   Add the grated Parmesan and Fontina cheeses to the polenta, stirring until melted and well combined.
7. 7.
   Season with salt to taste.
8. 8.
   Remove from heat and let the polenta rest for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use coarse cornmeal for this recipe as it provides the desired texture. Fine cornmeal may result in a mushy consistency.
• Parmesan and Fontina cheeses — Opt for high-quality cheeses and grate them fresh for the best flavor and melting properties.

Tips & Tricks

• For a twist, add a handful of sautéed mushrooms or crispy bacon to the polenta before serving.
• Experiment with different types of cheese to create your own unique flavor combination.
• To achieve a creamier consistency, stir in a little extra milk or cream at the end of cooking.

Serving advice

Serve the creamy polenta taragna hot in individual bowls or on a large platter. It pairs well with braised meats, roasted vegetables, or sautéed greens. Garnish with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil for an extra touch of richness.

Presentation advice

To elevate the presentation, shape the polenta into rounds or squares using a cookie cutter before serving. Top each portion with a small pat of butter and a sprig of fresh herbs for a visually appealing dish.