Creamy Polenta
Creamy Polenta Recipe
Ingredients:
1 cup polenta (coarse cornmeal)
4 cups water or chicken broth
1 teaspoon salt
2 tablespoons cesira olive oil
1/2 cup grated Parmesan cheese (optional)
1/2 cup heavy cream or milk (optional, for extra creaminess)
Freshly ground black pepper to taste
Instructions:
In a medium saucepan, bring the water or chicken broth to a boil. Add the salt.
Gradually whisk in the polenta to prevent clumping. Reduce the heat to low and continue to whisk until the polenta is well incorporated.
Let the polenta cook on low heat, stirring frequently to prevent sticking and clumping. Cook for about 20-25 minutes, or until the polenta is thick and pulls away from the sides of the pan. If the polenta becomes too thick and starts to stick, you can add more water or broth, a little at a time, to reach your desired consistency.
Stir in the olive oil until melted and well combined. If using, add the grated Parmesan cheese and heavy cream or milk, and stir until everything is well incorporated and the polenta is creamy.
Season with freshly ground black pepper to taste. Adjust the salt if needed.
