Parmigiano and Black Pepper Polenta

Parmigiano and Black Pepper Polenta


4 and 1/2 cups water

1 and 1/4 teaspoons salt

2 tablespoons unsalted butter

1 cup instant polenta

1 oz finely grated Parmigiano-Reggiano cheese (1/2 cup)

1/4 teaspoon freshly ground black pepper


Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking.

Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

Remove from heat and stir in cheese.

Serve sprinkled with black pepper. Makes 4 to 6 side-dish servings.

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