Creamy Polenta
Ingredients
-
2
cups
coarse stone ground cornmeal
-
11
cups
cold water
-
1
tablespoon
kosher salt
-
to taste
freshly ground black pepper
-
to taste
grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- In a large cast iron dutch oven or heavy bottom pot, combine the cornmeal, cold water, and kosher salt.
- Whisk the mixture while bringing it to a gentle simmer to release the gluten.
- Cover the pot and transfer it to the oven to bake for 1 hour.
- After an hour, stir the polenta to release any that is stuck to the pot.
- Continue baking for another 15-30 minutes until the desired consistency is reached.
- Remove from the oven, let it sit for about 5 minutes, then stir and serve.
- Top with freshly grated Parmesan cheese and black pepper to taste.
Nutrition Facts (estimated)
Servings
8
Calories
153
Total fat
2g
Total carbohydrates
29g
Total protein
4g
Sodium
874mg
Cholesterol
0mg
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