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Creamy Polenta
Recipe courtesy Emeril Lagasse

Ingredients
4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

Directions
In a large saucepan, bring the water, milk and butter
to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially
covered and stirring every 10 minutes, until the polenta is thick, smooth, and
creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust
consistency by adding milk or water to the polenta. Polenta may be made up to 20
minutes ahead of time and kept covered until ready to serve.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved