Polenta | The Bittman Project
Polenta made easy with Mark Bittman's slurry method. Serve immediately or let it set—perfect for any meal. Join The Bittman Project for over 1,000 vetted recipes and more.
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Cooking tools:
- Stove
- Pot
- Whisk
- Spoon
- Pan
- Plate
Ingredients
- 1 cup grits instead of coarse cornmeal
- 1/2 cup milk (preferably whole)
- Salt
- pepper
- 1/2 cup grated parmesan
- 2 tablespoons olive oil or butter, or more
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