White Polenta with Parmigiano Reggiano
Polenta is usually made by adding cornmeal in a slow, steady stream to a pot of boiling water. Instead, when preparing this creamy polenta recipe, made with white cornmeal instead of yellow, add cold water to the cornmeal as a better way to reduce lumps.
1 1/2 cups white cornmeal
1 small clove garlic, finely minced
7 tablespoons grated Parmigiano-Reggiano
- Place the cornmeal and 1 teaspoon salt in a large saucepan. Gradually add 5 cups water and then the garlic, stirring constantly with a wooden spoon to remove any lumps.
- Bring to a boil, reduce the heat to medium and cook, uncovered, about 10 minutes. Add 5 tablespoons grated cheese and continue cooking and stirring frequently for 5 minutes more.
- Spread the polenta on a heatproof platter, sprinkle with the remaining cheese and broil 1 minute.
Makes 4 cups; 4 to 6 servings.