1. Bring the water to the boil with the salt in a heavy-based saucepan.
2. Lower the heat and pour in the polenta in a thin stream, whisking constantly so that no lumps form.
3. Switch to a wooden spoon and cook over low heat, stirring often, for 40-45 minutes (for instant polenta, 5-10 minutes as stated on the packet) until thick and creamy and it comes away from the sides of the pan.
4. If it feels too thick, stir in a little hot water.
5. Take it off the heat, stir in the butter and grated parmesan and season with salt.
6. Serve at once, spooned into deep plates, under ragùs, mushroom dishes or stews.
Tip: The 1:4 ratio gives the creamy texture; always serve it straight away, as it sets as it cools - spread any leftovers in a tray and make grilled polenta the next day.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.