Polenta

Ingredients:

• 1 liter of water
• 250 grams of coarse cornmeal
• 1 teaspoon of salt
• 30 grams of unsalted butter
• 50 grams of grated Parmesan cheese
• 100 milliliters of milk
• 1 tablespoon of olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Fresh herbs (such as thyme or rosemary) for garnish

Instructions:

1. Bring the liter of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
2. Gradually whisk in the 250 grams of coarse cornmeal, ensuring there are no lumps. Reduce the heat to low.
3. Stir consistently with a wooden spoon, maintaining a low simmer, for about 30-40 minutes until the polenta thickens and pulls away from the sides of the pot.
4. Stir in the 30 grams of unsalted butter until it melts completely into the polenta.
5. Add the 50 grams of grated Parmesan cheese and stir until you achieve a smooth and creamy consistency.
6. Pour in the 100 milliliters of milk and continue stirring until fully incorporated and the polenta is creamy.
7. Adjust seasoning with additional salt and freshly ground black pepper to taste.
8. To serve creamy, spoon the polenta onto plates immediately and drizzle with a tablespoon of olive oil.
9. Alternatively, for a firmer polenta, pour it into a greased baking dish, smooth the top, and allow it to set for about 1 hour. Slice and grill or pan-fry until golden.
10. Garnish with fresh herbs like thyme or rosemary before serving, and sprinkle extra Parmesan if desired.

Notes:

Polenta can be served as a base for rich stews or roasted vegetables. For added flavor, consider stirring in some roasted garlic or sun-dried tomatoes. Store leftover polenta in the refrigerator for up to 3 days; it can be sliced and reheated by grilling or frying. For a vegan version, replace the butter and Parmesan with vegan alternatives.