Parmigiano-Reggiano Polenta

I like to serve stew or pork ragu over polenta. This is a great comfort food as well as budget friendly. Polenta is an Italian type of cornmeal that is cooked into a porridge but can be served in different ways.

This recipe was written for the Ninja Cooking System, however, you can make this on the stove top just as well.

 

6 cups water

1 1/2 tsp Kosher salt

1 1/2 cups medium-grind stone-ground cornmeal

3 TBS butter, cut into large chunks, plus more for final serving

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for final serving

freshly ground black pepper

Set pot to stovetop high.  Add water, cover, and bring to a boil. Reduce pot to stovetop low and add salt. Sprinkling in cornmeal with one hand and using a nonstick-safe whisk in the other, slowly sprinkle in cornmeal, whisking constantly to prevent lumps.

Cover and cook for 5-minute intervals, then give a vigorous stir with a wooden spoon, scraping down sides. Continue to cook, stirring every 5 minutes, until cornmeal is soft and smooth, about 30 minutes.

Stir in butter and cheese and season with salt and pepper to taste. 

To serve, add additional butter and cheese, if desired.

Serves 4

Source: Cooking Easier, Healthier and Better - Ninja

Kimberly

*See this blog for a Pork Ragu recipe. (Pressure Cooker)