A few years ago, my mom and I took a trip to Charleston in full pursuit of delicious Southern fair! From coconut cake to shrimp and grits, we were fully immersed in a culinary mecca! During a local cooking class, we made a creamy polenta that to this day my mom and I remember and reflect upon with great fondness. Its perfect creamy texture and buttery finish are enough to pack our bags and come back for seconds! This recipe is in tribute to our trip to Charleston, all the wonderful people we met during our stay, and the delectable meals we devoured each and everyday!
Yield: 2 cups
Preparation time: 5 minutes
Cook Time: 25 minutes
2 cups polenta, also known as corn grits (not quick-cooking)
4 tablespoons unsalted butter, room temperature
1/3 cup grated Parmesan cheese
1. In a large saucepan over medium heat, bring 6 cups water to a simmer.
2. Reduce temperature to medium – low and slowly “rain in” the polenta while whisking.
3. While occasionally whisking, allow polenta to cook until water has been absorbed and texture is creamy, approximately 5 – 6 minutes. If mixture gets too thick before the polenta has cooked, add more water.
4. Add butter and Parmesan, whisking until combined.
5. Serve with shrimp or braised meat on top!
6. If serving as is, add a small pad of butter on top right before serving.
Kitchen Note: If you want to use less butter, by all means do so keeping in mind butter helps give polenta that creamy rich flavor profile we all love so much.