Corn Polenta on water with cheese: Classic recipe

Pinch and delicate porridge made of fine corn croup with parmesan and butter is good in itself, and as a side dish for meat dishes.

Cooking time

Total 45 min.Active

(your participation is required)

15 minutes.The number of servings4


Water 4 glass1 h. spoon -scenery1 cuparchparmesan45 guspin oil3. tablespoons


  1. In a large pan, bring the water to a boil, add salt. Stirring constantly, pour a thin stream with the gate and cook for 5 minutes.
  2. Reduce the fire to a minimum, cover the pan with a lid and prepare for 30-35 minutes. Mix thoroughly every 5-6 minutes.
  3. Grate Parmesan on a fine grater. Add 2 tablespoons of oil and cheese to the woodpile, mix well.
  4. Remove from the stove, cover the pan with a lid and leave for 5 minutes. Put the tint in plates and add the remaining oil.

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