Julee Rosso, Sheila Lukins

Our Basic Polenta

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Smooth and creamy polenta is light and delicious when made with milk. Fry it up for a real treat.

Ingredients

  • 3 cups milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon

Method

  1. Combine the milk, butter, sugar, and salt in a heavy saucepan and heat just to a simmer.
  2. Slowly add the cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes.
  3. Serve topped with melted butter.