Perfect creamy polenta: easy recipe for a soft and flavorful dish
Looking for a mild, comforting, and super-simple dish? This creamy polenta is the perfect recipe to accompany stewed meat, roasted vegetables, or even to enjoy on its own, with a good drizzle of olive oil or a touch of grated cheese. Prepared with milk, water, Parmesan cheese, a touch of nutmeg, and butter, it offers a melt-in-the-mouth texture and a delicately fragrant taste. A real treat by the spoonful, ideal for a change from classic starchy foods without complicating your life ;)
Ingredients
Materials
- Pot with thick bottom
- Wooden spoon (or whisk)
Preparation
Pour water and milk into a thick-bottomed saucepan. Add salt and grated nutmeg, stirring to mix ingredients well.
When the liquid comes to a slight boil, remove the pot from the heat and pour in the cornmeal by sprinkling, stirring continuously with a whisk or wooden spoon to prevent lumps from forming.
Return the pot to the stove on low heat and cook for about 40 minutes, stirring often until smooth and even.
When cooked, add butter and grated Parmesan cheese, stirring well until completely absorbed.
If the polenta is too thick, add a little hot milk and stir until the desired creaminess is reached.
Transfer the polenta to plates, sprinkle with freshly ground black pepper and serve immediately, piping hot.
Observations
What to pair creamy polenta with for a complete meal?
Creamy polenta pairs perfectly with melted cheeses such as gorgonzola or taleggio, with meat sauces such as stew or pot roast, or with stewed vegetables such as porcini mushrooms or kale. For a lighter dish, it can be served with baked fish or poached eggs, creating a delicate and tasty contrast.
How do you get creamy polenta without lumps?
To make a creamy, smooth polenta, it is important to pour in the cornmeal by sprinkling only when the water and milk have reached a boil, stirring without interruption with a whisk or wooden spoon. In this way, the flour will blend perfectly, preventing lumps from forming and ensuring a velvety texture.
Why is both milk and water used in the preparation of creamy polenta?
The combined use of milk and water makes the polenta softer and silkier, giving it a rich and delicate flavor. The milk adds sweetness and creaminess, while the water keeps the recipe light and balanced, preventing the end result from being overly heavy.
What is the role of nutmeg in creamy polenta?
Nutmeg gives the polenta a warm, enveloping aroma that enhances the flavor of the corn without covering it up. Just a small amount is enough to make the preparation more fragrant and sophisticated, transforming a simple dish into an elegantly flavored course.
How can I adjust the consistency of creamy polenta?
If the polenta appears too thick, you can gradually add hot milk during the final stage of cooking, stirring carefully until the desired creaminess is achieved. Conversely, if it appears too runny, simply extend the simmering time to evaporate the excess liquid.
What are the secrets to perfect creamy polenta cooking?
Cooking polenta over low heat while stirring frequently is essential to prevent it from sticking to the bottom of the pan or burning. It usually takes about 40 minutes of cooking time to achieve an ideal consistency, but it is always recommended to follow the directions on the cornmeal package.
Can I prepare creamy polenta in advance?
Yes, polenta can be prepared in advance and kept soft by covering it with a lid and adding a drizzle of warm milk when serving. This expedient prevents it from hardening and allows it to taste as if just made.
How to store leftover creamy polenta?
Leftover polenta should be allowed to cool completely, then transferred to an airtight container and stored in the refrigerator for up to 2-3 days. When reheating it, it is recommended to add a little milk or hot water and mix well to restore the right creaminess.
What kind of cornmeal is best for creamy polenta?
For a creamy, velvety polenta, it is best to use flaked or fine bramata cornmeal, which cooks faster and mixes better with the liquids. The quality of the flour is crucial to achieve a tasty, lump-free end result.
Nutrition
- Carbo: 42.5g
- Total fat: 12.8g
- Saturated fat: 8g
- Proteins: 12.7g
- Fibers: 1.6g
- Sugar: 7.8g
- ProPoints: 9
- SmartPoints: 12
Cookware
Attributes
PetitChef_Official
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