Simple Polenta with Herbed Butter
Simple Polenta with Herbed Butter
Ingredients
For the Polenta
- 4 cups water
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 cup fine-grain cornmeal
For the Herbed Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon kosher salt, or to taste
Instructions
- 1
Prepare the herbed butter: In a small bowl, combine the softened unsalted butter, finely chopped fresh parsley, finely chopped fresh chives, minced garlic, freshly ground black pepper, and kosher salt. Mix well with a fork until all ingredients are evenly distributed. Set aside at room temperature.
⏱️ 5 min
- 2
Begin the polenta: In a heavy-bottomed saucepan, bring the water, 1 teaspoon of kosher salt, and vegetable oil to a rolling boil over high heat.
⏱️ 5 min
- 3
Add the cornmeal: Once boiling, slowly whisk in the fine-grain cornmeal in a steady stream to prevent lumps. Continue whisking for 1 to 2 minutes until the mixture thickens slightly.
⏱️ 2 min
- 4
Simmer the polenta: Reduce the heat to low, cover the saucepan, and let the polenta simmer gently. Stir every 5 minutes to prevent sticking and ensure even cooking. Continue cooking for 15 to 20 minutes, or until the polenta is thick, creamy, and the cornmeal is tender.
⏱️ 18 min
- 5
Serve: Taste the polenta and adjust seasoning if necessary. Ladle the hot polenta into individual bowls. Top each serving with a generous dollop of the prepared herbed butter. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Polenta with Herbed Butter
Ingredients
For the Polenta
- 4 cups water
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 cup fine-grain cornmeal
For the Herbed Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon kosher salt, or to taste
Instructions
- 1
Prepare the herbed butter: In a small bowl, combine the softened unsalted butter, finely chopped fresh parsley, finely chopped fresh chives, minced garlic, freshly ground black pepper, and kosher salt. Mix well with a fork until all ingredients are evenly distributed. Set aside at room temperature.
⏱️ 5 min - 2
Begin the polenta: In a heavy-bottomed saucepan, bring the water, 1 teaspoon of kosher salt, and vegetable oil to a rolling boil over high heat.
⏱️ 5 min - 3
Add the cornmeal: Once boiling, slowly whisk in the fine-grain cornmeal in a steady stream to prevent lumps. Continue whisking for 1 to 2 minutes until the mixture thickens slightly.
⏱️ 2 min - 4
Simmer the polenta: Reduce the heat to low, cover the saucepan, and let the polenta simmer gently. Stir every 5 minutes to prevent sticking and ensure even cooking. Continue cooking for 15 to 20 minutes, or until the polenta is thick, creamy, and the cornmeal is tender.
⏱️ 18 min - 5
Serve: Taste the polenta and adjust seasoning if necessary. Ladle the hot polenta into individual bowls. Top each serving with a generous dollop of the prepared herbed butter. Serve immediately.
⏱️ 2 min