Polenta al Limone e Parmigiano (Silky Parmesan-Lemon Polenta)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 25 min

Additional 4 min

Total 37 min

Ingredients

3 cups (720 ml) water
1 1/2 cups (360 ml) whole milk
1 cup (160 g) coarse yellow cornmeal (polenta)
1 tsp kosher salt, plus more to taste
2 tbsp (30 g) unsalted butter
1/2 cup (50 g) finely grated Parmesan cheese
1 tbsp (15 ml) extra-virgin olive oil
1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
1 tsp finely grated lemon zest
Freshly ground black pepper to taste

Instructions

1. In a medium saucepan, bring the water and milk to a gentle simmer over medium heat. Whisk in the salt.
2. While whisking constantly, slowly rain in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick, creamy, and tender, 20–25 minutes. If it becomes too thick, whisk in hot water a few tablespoons at a time to loosen.
3. Stir in the butter, Parmesan, olive oil, thyme, and lemon zest. Season with additional salt and several grinds of black pepper to taste.
4. Remove from heat, cover, and let stand 3–5 minutes to relax and thicken slightly. Serve warm, creating a shallow well so the Chicken Cacciatore’s sauce can mingle with the polenta.