Polenta is the epitome of comfort food. It's creamy, warm, mild, and is often paired with some sort of cheese. Use coarse ground degerminated cornmeal (like yellow grits) in this recipe. And my polenta is almost stir-free. Don't count these calories......just enjoy the goodness!​

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7 1/2 cups water

1/2 tablespoons salt

pinch baking soda

1 1/2 cups cups coarse cornmeal

2 tablespoons butter

4 ounces good quality Parmigiano cheese, grated + extra for garnish

 

Bring water to a boil in a heavy, large saucepan over medium-high heat. Stir in the salt and baking soda. Very slowly pour in the cornmeal in a steady stream, while stirring with a wooden spoon. Bring the mixture to a boil, stirring constantly, about 1 minute. Reduce the heat to the lowest setting possible and cover with a tight fitting lid.

 

After 5 minutes, use a whisk to stir out any lumps which may have formed in the polenta. Cover and continue to cook, without stirring, 25 minutes longer. The grains of polenta will be al dente. The polenta will be loose and barely hold its shape, but will thicken as it cools.

 

Remove from the heat, stir in the butter and the 4 ounces of Parmigiano, and season to taste with salt and pepper. Let stand, covered, 5 minutes. Garnish with extra Parmigiano.