Serves 8
- 2 cups (11 ounces) polenta, preferably medium-grind, not instant or quick-cooking
- 3 cups boiling water
- 3 cups low-sodium chicken broth or water, or more as needed
- 1 teaspoon fine sea salt
- 3 tablespoons unsalted butter
- 1 cup (2 ounces) finely grated Parmesan, plus more for serving
- 1/2 teaspoon freshly ground black pepper
- Start the polenta at least 8 hours ahead: Add the polenta to a 4-quart heavy saucepan and whisk in the boiling water. Cover and let sit at room temperature for up to 12 hours. (If not using at this point, chill, covered, for up to 2 days.)
- When you are ready to cook the polenta, add the broth and the salt to the saucepan and whisk well to loosen the polenta, breaking up any clumps. Bring to a boil over medium-high heat, whisking occasionally. Cook, whisking continuously and adjusting the heat to maintain a gentle bubble until the mixture thickens, about 2 minutes (beware of splatters!).
- Decrease the heat to low to maintain a simmer. Cover and cook, stirring vigorously with a wooden spoon every couple of minutes, and scraping the bottom until the polenta becomes creamy and thick, 10 to 12 minutes. The polenta granules will swell and become tender, and the polenta should retain an appealing toothsomeness.
- Remove from the heat and stir in the butter, Parmesan, and pepper. Season to taste with salt and pepper and serve at once, passing more cheese around.
