Ingredients
4 C Water
1 tsp Fine salt
1 C Camas Country Floriani Red Flint Cornmeal
3 Tbsp Butter
½ C Freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1- Bring water and salt to a boil in a large saucepan; pour cornmeal slowly into boiling water, whisking constantly until all cornmeal is stirred in and there are no lumps
2- Reduce heat to low and simmer, whisking often, until all cornmeal starts to thicken, about 5 minutes. Cornmeal mixture should be still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When cornmeal is too thick to whisk, stir with a wooden spoon. Cornmeal is done when texture is creamy and the individual grains are tender.
3- Turn off heat and gently stir 2 Tbsp butter into cornmeal until butter partially melts; mix ½ cheese into cornmeal 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 Tbsp butter and about 1 Tbsp cheese.
Enjoy!
