Sunday Lunch: Polenta with Parmigiano Reggiano

Name: Sunday Lunch: Polenta with Parmigiano Reggiano
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2/3 cup of grated Parmigiano Reggiano (can be pre-grated or freshly grated from a cut); 2 cups medium-grind polenta; 6 cups of water; ¼ cup of softened butter; salt and pepper to taste

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Cuisine

Italian

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Note- This recipe is lightly adapted from Richard Sidoli's book "The Cooking of Parma"- a book we highly recommend for people interested in the culinary context around authentic parmesan cheese.

Polenta is a northern Italian classic- you can find it grilled, fried, baked, or just soft like in this recipe. They pair it with sauces, cheeses, or vegetables depending on when and where you eat it. Like most Italian dishes, it is simple and shines best when paired with high quality ingredients like Parmigiano Reggiano.

For someone who didn't grow up making it, however, it can be intimidating. It can clump if you don't turn down the heat fast enough, and then it is tempting to turn off the heat a bit early before the texture is right. With polenta, you have to trust the process and, once you get it right, you will get it right every time.

This recipe is ready to be eaten right away. We paired it with collard greens for a southern-style Sunday lunch. However, you can also let it cool and then bake in the oven later with a soft cheese for more of a casserole feel.

Cook Mode

Picture of polenta and collard greens with a block of Parmigiano Reggiano in the background.

Ingredients

2/3 cup of grated Parmigiano Reggiano (can be pre-grated or freshly grated from a cut)
2 cups medium-grind polenta
6 cups of water
¼ cup of softened butter
salt and pepper to taste

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Directions

Bring 6 cups of water and 1 tsp of coarse salt to boil in a medium-large pot. We find that cast iron works best for temperature control, but any pot will do.
Once the water is boiling, pour 2 cups of polenta into the water and immediately whisk.
After whisking, the polenta may start bubbling. This is the sign that it is time to reduce the heat to low.
Let the polenta cook for 15-20 more minutes, and stir every few minutes to ensure it does not stick to the bottom of the pot. The polenta is ready when it falls from the sides of the pot without sticking.
Once ready, turn off the heat. Add the grated parmigiano reggiano and the butter, and you are ready to enjoy!