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.
White Polenta with
Parmigiano Reggiano
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 serving 4 to 6.
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