Creamy Parmesan Polenta

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Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

For the ultimate creamy texture and deep corn flavor, traditional polenta requires lengthy cooking and lots of stirring. Could we keep the creaminess but shortcut the process?

SERVES 4 as a main course with a topping or 6 to 8 as a side dish

TIME 1 hour

has video

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 wer...

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