Are you ready to transform a simple dish into a culinary masterpiece? Balmos, the Italian cheese polenta that's about to become your new obsession, is more than just a side dish - it's a creamy, indulgent experience that will transport your taste buds straight to the heart of Italy. With its rich, velvety texture and irresistible cheesy flavor, this recipe is guaranteed to become a family favorite that will have everyone asking for seconds!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Polenta (1 cup)
- Water (4 cups)
- Salt (1 tsp)
- Butter (2 tbsp)
- Cheese (1 cup, grated, such as Parmesan or Pecorino)
- Black pepper (to taste)
Instructions
- In a large heavy-bottomed saucepan, bring the water to a rolling boil over high heat. Add salt to the water and stir to dissolve.
- Gradually pour the polenta into the boiling water, whisking constantly to prevent lumps from forming. Reduce the heat to low and continue stirring.
- Cook the polenta, stirring frequently, for about 15-20 minutes. The mixture will thicken and become creamy, and the polenta will start to pull away from the sides of the pan.
- Remove the pan from heat and immediately add the butter, stirring until it is completely melted and incorporated into the polenta.
- Fold in the grated cheese, stirring until the cheese is fully melted and evenly distributed throughout the polenta.
- Taste and adjust seasoning, adding freshly ground black pepper to your preference.
- Transfer the hot polenta to a serving dish or individual plates. If desired, garnish with additional grated cheese on top.
- Serve immediately while hot and creamy, as polenta tends to firm up quickly as it cools.
Tips
- • Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution • Whisk constantly when adding polenta to avoid those dreaded lumps • Choose a high-quality cheese like aged Parmesan or Pecorino for maximum flavor • Serve immediately while hot and creamy for the best texture • If the polenta becomes too thick, you can thin it out with a little hot water or extra butter • For extra richness, consider using half milk and half water when cooking • Experiment with different cheese combinations to find your perfect blend • Don't walk away while cooking - polenta requires your attention to achieve that perfect creamy consistency
Nutrition Facts
Calories: 239kcal
Carbohydrates: 19g
Protein: 12g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 38mg
