Parmigiano and Black Pepper Polenta

Parmigiano and Black Pepper Polenta


Makes 4 to 6 side-dish servings.

  • 4 and 1/2 cups water

  • 1 and 1/4 teaspoons salt

  • 2 tablespoons unsalted butter

  • 1 cup instant polenta

  • 1 oz finely grated Parmigiano-Reggiano cheese (1/2 cup)

  • 1/4 teaspoon freshly ground black pepper


  1. Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking.

  2. Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

  3. Remove from heat and stir in cheese.

  4. Serve sprinkled with black pepper.

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