Parmesan Polenta

  • 4 cups water
  • ½ tsp. salt
  • 2 cups cornmeal
  • ½ cup parmesan cheese
  • 2 cloves fresh garlic; minced
  • ¼ bunch parsley, picked and chopped
  • ¼ tsp. freshly ground black pepper

In a medium stock pot, boil 4 cups of water and add salt. Slowly whisk in cornmeal at a roiling boil. Continue whisking until all cornmeal is incorporated and water has reduced from boil. Add garlic and pepper. Simmer gently and occasionally scrape the bottoms and sides of the pot to prevent sticking and scorching. Simmer until thickened and cornmeal is tender to the taste. Remove polenta from the heat and add cheese and parsley. Taste and adjust seasoning if needed. Serve hot and creamy or spread onto a sheet pan and refrigerate until set. Using a biscuit cutter, remove pieces of polenta and pan fry until golden in a little bit of vegetable oil or butter.