The City Magazine Since 1975

Parmesan Polenta

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1 1/2 cups Anson Mills Artisan Fine Polenta 5 cups water 1 1/2 Tbs. kosher salt 3 Tbs. unsalted butter 1/4 cup freshly grated Parmigiano Reggiano or Grana Padano, plus 2 Tbs. extra to finish 1 tsp. Maldon sea salt 1/4 tsp. cracked black pepper 2 tsp. freshly chopped thyme


Place polenta and water in a crock pot, cover, and set heat on high. Stir every 15 minutes. (Alternately, cook polenta overnight—six to eight hours—in crock pot on low heat.) After 1 1/2 hours, or when the polenta has fully absorbed the water and is no longer al dente, reduce the temperature to low and stir in the kosher salt, butter, and 1/4 cup cheese. Keep warm until ready to serve. Five minutes before serving, stir vigorously, pour onto a cutting board, and sprinkle with the remaining two tablespoons of cheese, plus sea salt, pepper, and thyme. Cover lightly with a clean kitchen towel and allow polenta to set up, about five minutes. (Note: Polenta should be firm but not hard.) Cut into squares and serve.