Recipe: Delicious Creamy polenta (yellow pap)

Creamy polenta (yellow pap). This buttery, creamy polenta recipe is a great accompaniment and can be reheated in several ways for breakfast or appetizers. Polenta is easy to prepare and cooks quickly. Cook the polenta a bit longer if you prefer a thicker consistency.

Learn how to make our gourmet version in this online cooking class! I used to use yellow cornmeal for polenta before I knew any differently. Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken. You can have Creamy polenta (yellow pap) using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy polenta (yellow pap)

1. You need 1 cup of polenta.
2. Prepare 1 cup of boiling water.
3. Prepare 1 cup of milk.
4. It's 1 tablespoon of salt.
5. Prepare 3 tablespoons of butter.

This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely. An easy polenta recipe made with Italian Parmesan and yellow cornmeal. Polenta is usually made from yellow cornmeal, although white cornmeal can also be used.

Creamy polenta (yellow pap) instructions

1. Pour the boiling water to polenta and close (try using a pot because you need to cook this afterwards).
2. Leave for 10 minutes or until most of the water is soaked up.
3. Put the stove on low then place polenta on stove, add milk and salt.
4. Stirring Constantly until the milk is absorbed.
5. Add in butter and lower heat until simmer.
6. If the polenta is still hard remove pot from heat and leace it closed to absorb more heat.
7. Serve immediately.

It originated in Northern Italy as a peasant food. Today, polenta is enjoyed all over the world and can be found precooked in stores, making it a quick and convenient food to consume. As far as creamy polenta goes, this recipe is pretty fool-proof. Starting the liquids off cold prevents clumps from forming. I've been using this recipe now for a while and it's pretty forgiving.