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Course : Main Course
Regions : European
Servings : 10

Chef Gautam Kumar


Cornmeal yellow (coarse) 500g
Water 4000 ml / 4 liter
Butter 75g
Salt To Taste
Black Pepper Crushed To Taste


  1. Boil the water and add salt.
  2. Gradually pour the cornmeal into the boiling water by stirring constantly until all cornmeal has been added.
  3. Simmer and stirring often, until the polenta pulls away from the sides of the pot, for approximately 45 minutes.
  4. Remove the saucepan from heat and blend it in butter
  5.  Adjust the seasoning with salt and pepper and serve.