Slow-Stirred Creamy Polenta with Butter and Parmesan

What you need

• 1.2 l (5 cups) water
• 1 1/2 tsp fine sea salt
• 160 g (1 cup) polenta, medium-grind cornmeal, not instant
• 40 g (3 tbsp) butter
• 40 g (1/2 cup) parmesan, finely grated
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring the water and salt to a boil in a heavy-based pot.

2. 2

   Reduce the heat to medium-low so the water is just bubbling.

3. 3

   Add the polenta in a thin, steady stream with one hand while whisking constantly with the other.

4. 4

   Keep whisking for 2-3 min until the mixture thickens and no lumps remain.

5. 5

   Turn the heat to the lowest setting and switch to a wooden spoon.

6. 6

   Cook for 35-40 min, stirring every few minutes and scraping the bottom, until the polenta is thick, creamy and pulls away from the sides of the pot. Add a splash of hot water if it gets too stiff.

7. 7

   Taste a spoonful: the grains should be soft with no gritty bite.

8. 8

   Stir in the butter and parmesan until melted. Season with more salt and pepper.

9. 9

   Serve right away while it is soft and loose, as it firms up quickly on standing.

Imported from kaynutrition.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.