Parmesan-Ricotta Polenta Recipe

Cooking Directions

• STEP 1.In a large saucepan, bring water and salt to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
• STEP 2.Reduce the heat to low and cook the polenta, stirring frequently, for about 20-30 minutes or until thickened and creamy.
• STEP 3.Remove the saucepan from the heat and stir in the Parmesan cheese and ricotta until well combined.
• STEP 4.Season with salt and pepper to taste. Serve the Parmesan-Ricotta Polenta warm as a side dish or as a base for other dishes.

Cooking Tips

• Use a whisk to stir the cornmeal into the boiling water to prevent lumps from forming.
• For a creamier texture, you can add more ricotta or butter to the polenta.
• If the polenta becomes too thick, you can thin it out with a little bit of water or milk.

Storage and Serving

• Leftover Parmesan-Ricotta Polenta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of water or milk to the polenta and heat it in a saucepan over low heat, stirring occasionally.
• Serve the polenta as a side dish with roasted meats, grilled vegetables, or as a base for sautéed mushrooms.