Creamy Polenta

Chef Lawrence Guyette

Spoleto,, Northampton, MA


  • 4 oz polenta
  • 3 oz Parmigiano-Reggiano cheese, grated
  • 2 fl oz heavy cream
  • 2 oz butter
  • salt and pepper to season, if desired


Bring water to boil in a small saucepan and add the polenta in a steady thin stream, whisking rapidly to avoid the polenta clumping. Add more water if the mixture looks too thick. The polenta is almost ready when it pulls away from the edges of the pan. At this stage, add the butter and stir well to allow it to melt. Then pour in the heavy cream and sprinkle in the Parmigiano-Reggiano. Add the seasonings, if using.