Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Episode: Urban Green
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
6 to 10 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
6 to 10 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
6 to 10 servings
Level:
Easy

Ingredients

  • 3 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 package quick-cooking polenta (about 2 cups)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter 

Directions

Watch how to make this recipe.

Bring 6 cups water and the chicken broth to a boil in a 4-quart saucepan. Add the salt, and then add the polenta in a slow stream while whisking constantly. Lower the heat to medium-low and cook, stirring with the whisk, until the polenta thickens and slow bubbles "erupt", about 5 minutes. Remove from the heat. Stir in the Parmigiano and butter. Keep warm until serving.

Cook's Note

All polentas are different. Look at the instructions on the package for specific liquid-to-polenta ratios and cooking times.

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