Vegetarian Classic Polenta

Total time40 min

Prep time5 min

Cook time35 min

This creamy polenta simmers slowly in a mix of water and milk, whisked into a smooth, lump-free base and stirred patiently until it turns thick, glossy, and pulls cleanly from the sides of the pan. Coarse-ground cornmeal gives it that satisfying, hearty texture, while a finish of good cheese and cracked black pepper adds richness and depth in every spoonful. It's the kind of comforting, spoon-tender side that works equally well under roasted vegetables or as a warm bowl all on its own. Straightforward pantry staples and a bit of stirring are really all it takes to get that classic, velvety result. This is a dependable, satisfying pick for a vegetarian table, and one worth keeping in regular rotation.

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Ingredients

4 servings

4 cups water
1 cup whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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1 tsp kosher salt
1 cup coarse-ground cornmeal (polenta)
3 tbsp unsalted butter, cut into pieces
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
freshly ground black pepper, to taste

Instructions

1
Combine the water, milk, and salt in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.

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