Categories: Sides
Ingredients
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup yellow cornmeal or polenta
- 4 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan
Directions
-
Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
-
Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
-
Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.