🧾 Ingredients (for 3-4 people)
250 g polenta (fine or medium)
1 litre of water or broth (from vegetables or poultry)
1 heaped teaspoon salt
30-40 g unsalted butter
50 g grated cheese (parmesan, comté or gruyère)
Freshly ground pepper (optional)
👩🍳 Preparation (step by step)
Heat the liquid.
Pour the water or broth into a heavy-bottomed saucepan. Add the salt and bring to the boil.
Stir in the polenta.
Turn the heat down to medium. Pour the polenta into a thin stream, very slowly, stirring constantly to avoid lumps.
Cook gently.
Once all the polenta is incorporated, turn the heat down to low. Replace the whisk with a wooden spoon. Cook for 20 to 30 minutes, depending on the polenta, stirring regularly and scraping the bottom of the pan well.
Adjust the consistency:
If the polenta thickens, add a little hot water (or hot milk), spoon by spoon, until smooth and creamy.
