Soft Polenta with Butter and Pecorino
Creamy, spoon-soft polenta finished with butter and sharp Pecorino Romano—simple, comforting, and deeply traditional. Serve it as a warm bowl on its own or as a base for braises, sausages, or sautéed greens.
When the weather turned cool, my family would gather in the kitchen and listen for the quiet “plop” of polenta thickening in the pot. My nonna would stir patiently, telling stories about making do with pantry staples and turning them into something that felt like a hug. At the table, she always finished it with a generous knob of butter and a snowfall of Pecorino—because comfort should taste rich, even when it’s simple.
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Servings
6
Ingredients
Polenta
- •6 cups (1.4 L) water
- •1 1/2 tsp fine sea salt, plus more to taste
- •1 1/2 cups (240 g) coarse yellow polenta (not instant)
Finish
- •3 tbsp unsalted butter, plus more for serving
- •1 cup (90–100 g) finely grated Pecorino Romano, plus more for serving
- •Freshly ground black pepper, to taste
Instructions
- 1
Bring the water to a boil in a heavy-bottomed pot over medium-high heat. Add the salt.
- 2
Reduce heat to low so the water is at a steady simmer. While whisking, slowly rain in the polenta in a thin stream to prevent lumps.
- 3
Switch to a wooden spoon and cook, stirring often (more frequently as it thickens), until the polenta is creamy and tender, 35–45 minutes. If it becomes too thick before it’s tender, stir in a splash of hot water and keep cooking.
- 4
Turn off the heat. Stir in the butter until melted, then add the grated Pecorino a handful at a time, stirring until smooth and glossy. Season with black pepper and taste for salt.
- 5
Serve immediately in warm bowls, with an extra knob of butter and more Pecorino on top. For the softest texture, don’t let it sit too long—polenta likes to be eaten while it’s still whispering steam.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.