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Herbed Polenta

4+ cups water
1 tsp salt
1 1/4 cup yellow cornmeal
1/2 cup grated parmigiano-reggiano
3/4 cup milk
4 Tbsp unsalted butter
2 Tbsp fresh Italian flat-leaf parsley, chopped
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 tsp fresh basil, chopped (optional)
1 tsp fresh oregano, chopped (optional)
1/2 tsp fresh ground black pepper

Bring the water to a boil in a heavy large saucepan.  Add salt and gradually whisk in the cornmeal.  Reduce the heat to low and cook until the mixture thickens, stirring often, and the cornmeal is tender, about 15 minutes.  Remove from the heat.  Add the cheese, milk, butter, herbs, and pepper then stir until butter and cheese melt and thoroughly combined.

Published inRecipesSides