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Soft Polenta Integrale

equipment mise en place

For this recipe, you will need a heavy-bottomed 2½-quart saucepan (preferably one with flared sides), a wooden spoon, and a whisk.


  • 1 cup (6 ounces) Polenta Integrale
  • Spring or filtered water
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons finely grated Parmesan Reggiano (optional)


Place the polenta and 4 cups of water in a heavy-bottomed 2½-quart saucepan (preferably one with flared sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about 1 hour. Whisk in the salt, pepper, butter, and Parmesan. Cover and keep warm. (The polenta may be transferred to a bowl, covered, and set over barely simmering water. If necessary, thin the polenta with hot water before serving.)

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