Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network

Creamy polenta. So I've got nine cups of water that's already boiling and I want to season it with some salt. Then add two and a half cups of coarse cornmeal. This is the kind of thing that you need to stir until it's cooked. Same as the risotto. It takes a few minutes until the polenta absorbs all the liquid and starts to thicken. And until then, just show it some love. All right, so see how it's nice and thick? Look at that. That's what you're looking for. It's kind of like porridge. Same type of thing. One and a half cups of room temperature milk. Whole milk. You want to loosen up the polenta. There we go. One and a half cups of parmesan cheese. And then room temperature butter. Okay, and now some parsley. You can keep the heat on low just to slowly melt the cheese and the butter. Let's add the parsley. And you just want to continue to stir it for a few minutes until everything's melted and combined really really well.