Bring 3 cups water and salt to a boil in a large saucepan. Meanwhile, mix 1 cup water and polenta together in a bowl. Pour polenta mixture slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
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|Serving Size: 1 Serving (1103g)|
|Recipe Makes: Servings|
|Calories from Fat: 362 (48%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 91.5mg||28 %|
|Sodium 287.6mg||10 %|
|Potassium 507.2mg||13 %|
|Total Carbohydrate 86.5g||25 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 74.8g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 751
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