Cheesy Polenta


8 to 10 servings
Cheesy Polenta
9 cups waterwater9
1 tablespoon salt, plus extra for seasoningsalt1
2 ½ cups yellow cornmeal or polentayellow cornmeal2 ½
1 ½ cups freshly grated Parmesanparmesan cheese1 ½
1 ½ cups whole milk, at room temperaturewhole milk1 ½
10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature, cut into ½-inch piecesunsalted butter10
⅓ cup chopped fresh flat-leaf parsleyfresh italian parsley
Freshly ground black pepperfreshly ground black pepper1


Cheesy Polenta
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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