Ingredients
Scale
1 cup coarse yellow cornmeal
4 cups of water or chicken broth (or a mix of both)
1 pinch of salt
2 tablespoons butter
½ cup grated Parmesan or Pecorino cheese
Instructions
- In a large pot, bring boiling water or chicken broth to a simmer.
- Slowly whisk in the ground cornmeal, stirring constantly.
- Reduce to low heat and continue stirring with a wooden spoon so the polenta mixture doesn’t stick to the sides of the pan.
- Cook until thickened and smooth, about 30–40 minutes depending on the grind. Add more liquid as needed for a creamy consistency.
- At the end of cooking, stir in butter, cheese, and adjust seasoning with a pinch of salt.
- Serve warm as a side dish or base for short ribs, meaty ragu, or chicken cacciatore.