Creamy Crème Fraiche Polenta

  • 1 cup polenta
  • 3 cups water
  • 2 cups milk
  • 1/2 cup crème fraiche
  • 1 cup grated parmesan cheese
  • 2 Tbsp butter
  • Kosher salt and fresh cracked black pepper

In a large sauce pot bring the water and cream to a simmer.  Slowly pour in the polenta, whisking constantly.  When the polenta boils turn it down it a very low simmer.  Let the polenta cook slowly for about 20 minutes, whisking frequently to make sure it is not clumping or scorching.  When it is thick (like porridge) and the grains are cooked through, remove it from the heat. Whisk in the crème fraiche and the parmesan.  Taste for seasoning and adjust with salt and pepper or more cheese.  Finish by whisking in the 2 Tbsp of butter.  Serve immediately.