Why This Recipe Works: For quick polenta with a creamy texture and deep corn flavor, we searched for the right type of cornmeal and a technique to hasten its cooking. Coarse-ground, degerminated cornmeal gave us the soft but hearty texture and nutty flavor we were looking for. A pinch of baking soda cut cooking time in half and eliminated the need for stirring, giving us the best quick polenta recipe.
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Preheat: ° | Yield: 6-8 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |