Creamy Italian Polenta

Method

1. 1

   Boil the water

   Bring the water and salt to a steady boil in a heavy-based saucepan over high heat, about 5 minutes.

2. 2

   Whisk in the polenta

   Reduce the heat to low. Gradually pour in the traditional coarse polenta, whisking for 1 to 2 minutes until smooth and free of lumps.

3. 3

   Cook until tender

   Cook gently for 30 to 40 minutes, stirring often with a wooden spoon and scraping the base and corners. It is ready when thick, spoonable and tender without a gritty bite.

4. 4

   Stir in the butter and cheese

   Remove the pan from the heat. Stir in the butter, Parmesan and black pepper for 1 minute, until melted and creamy.

5. 5

   Serve

   Spoon into a warm serving bowl immediately, while the polenta is soft and spoonable.

Tips

• Pour in the polenta gradually while whisking to keep the mixture smooth.
• Stir and scrape the base and corners often so the polenta cooks evenly and does not catch.
• Use a sturdy wooden spoon as the polenta thickens.

Swaps

• Use vegetable or chicken stock instead of water for a savoury flavour.
• Swap the Parmesan for finely grated Pecorino.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of water, stirring until smooth.