Creamy Polenta


4 cups water, plus more as needed

4 cups milk, plus more as needed

3 tablespoons butter

2 teaspoons salt

2 cups polenta

1/2 cup creme fraiche

1/3 cup Parmigiano-Reggiano


 In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. 

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