Chingal0

Parmesan and Black Pepper Polenta


Freshly ground pepper makes all the difference in this simple recipe.

4 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/4 teaspoon black pepper

Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes. Remove from heat and stir in cheese. Serve sprinkled with black pepper.

Makes 4 to 6 side-dish servings

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