Description
Most polenta recipes require nearly an hour of patient stirring; this streamlined version comes together off the heat, with a final whisk just before serving.
Ingredients
- 8 cups lower-sodium chicken broth (such as Swanson), vegetable broth, or water
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups uncooked polenta or cornmeal (such as Anson Mills)
- 7 ounces Parmigiano-Reggiano cheese, grated (about 2 packed cups)
- 1/2 cup unsalted butter (4 ounces)
Directions
- Bring broth to a boil in a medium saucepan over high. Stir in salt and pepper; remove from heat. Gradually add polenta, whisking constantly. Cover and let stand 45 minutes.
- Add cheese and butter, whisking vigorously to break up any lumps. If desired, serve with pork loin and vegetables.
