4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tbsp butter
2 tsp salt
2 cups polenta (or cornmeal)
½ cup creme fraiche
⅓ cup Parmigiano Reggiano
1
In a large saucepan, bring the water, milk and butter to a boil. Add two teaspoons of salt to the water and whisk in the polenta.
2
Whisk constantly for three to four minutes to prevent lumps. Simmer for 45 minutes, partly covered and stir every ten minutes until the polenta is thick, smooth and creamy.
3
Add the creme fraiche and Parmigiano. Check for seasoning and adjust for consistency by adding more milk or water. It may be made 20 minutes ahead of time and kept covered until ready to serve.
4
(When I made this, I didn’t have Creme Fraiche. I also substituted cheddar cheese for the Parmigiano and threw in some chopped parsley. I’ll try it again, but it was good with the cheddar.)
Ingredients
4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tbsp butter
2 tsp salt
2 cups polenta (or cornmeal)
½ cup creme fraiche
⅓ cup Parmigiano Reggiano
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