Best Parmesan And Black Pepper Polenta Recipes

Soft Polenta with Parmesan and Black Pepper image

Yield serves 6

Number Of Ingredients 7

2 quarts Chicken Stock (page 156)
1 teaspoon sea salt
2 cups polenta or yellow cornmeal
1/3 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 teaspoons freshly ground black pepper

Steps:

In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from the heat, fold in the Parmigiano and black pepper, and serve.

Parmesan and Black Pepper Polenta image

Time 15m

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 6

4 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 cup instant polenta
1 ozfinely grated Parmigiano-Reggiano (1/2 cup)
1/4 teaspoon black pepper

Steps:

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.