Bring the milk, water and salt to a gentle boil in a saucepan.
StoveSmall saucepan
2
Add the cornmeal in a thin stream, stirring constantly so no lumps form. Turn down to low and simmer, stirring 20–25 minutes, until the polenta thickens.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Remove from the heat and add the butter and parmesan and stir.
Stove
4
Serve immediately.
Serving bowl
266calories
8 gprotein
24 gcarbs
15 gfat
● protein 13%● carbs 36%● fat 51%
Per serving (356 g), of 4 servings
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⚖ About the ingredients
Cornmeal: measured in cup in this recipe: 1 cup = 120 g · 361 kcal per 100 g · More about Cornmeal →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Serving bowl· Also works: Bowl (None)
By the steps, as the recipe is built now: another version or addition can change the list.
