Creamy Polenta

From the kitchen of Carly

Creamy polenta is comfort in a bowl: coarse cornmeal simmered low and slow in milk and water until it transforms into something silky and rich. Stir constantly and you'll have a warm, satisfying side that soaks up any sauce or topping you throw at it.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups whole milk
  • 12 cups water
  • 11 teaspoon coarse kosher salt
  • 11 cup polenta (coarse cornmeal)*

Instructions

  1. Bring first 3 ingredients to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to low; simmer until smooth and thick, stirring almost constantly, about 18 minutes.

  2. Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal; cook half as long.