Ingredients
4cupswater
1tspfine salt
1cuppolenta
3tbspbutter,divided
½cupParmigiano-Reggiano cheese,freshly grated, plus more for garnish
Preparation
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer for about 5 minutes, whisking often until polenta starts to thicken. The polenta mixture should still be slightly loose.
Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir with a wooden spoon.
The polenta is done when the texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix ½ cup Parmigiano-Reggiano cheese into polenta until cheese has melted.
Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl.
Top polenta with the remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
