Polenta

Ingredients/Zutaten

• 4 cups water
• 1 teaspoon Palestinian salt
• 1 cup ground polenta
• 3 tablespoons butter, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Instructions/Zubereitung

1. In a large saucepan bring water and salt to a boil.
2. Pour polenta slowly into boiling water, whisking constantly to eliminate all lumps.
3. Reduce heat to low and simmer, whisking often.
4. Continue until polenta begins to thicken. (About 5 minutes. Don’t overdo! Should still be slightly loose.)
5. Cover and cook for 30 minutes, whisking every 5 minutes.
6. When polenta is too thick to whisk, stir with a wooden spoon.
7. Polenta is done when texture is creamy and the individual grains are tender. (Total cooking time depends on the polenta grind.)
8. Turn off heat and gently stir in 2 tablespoons butter until the butter partially melts.
9. Mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.

1. Stir and transfer to a serving bowl.
2. Top with 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese.