Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted.

What consistency should polenta be?

To serve soft and creamy polenta, the consistency should be that of a thick soup. To serve it as a side dish, you want it slightly thicker. Polenta that will be cooled and cut into shapes requires a longer cooking time.

Can you eat undercooked polenta?

Polenta's Virtues Are Many, But...

It is a terrific savory dish. ... Polenta's pitfalls are threefold if you don't cook it properly. First, you can end up with what The Joy of Cooking calls a "raw" taste, and it's true: biting into a spoonful of undercooked polenta can make you feel like a chicken scratching for feed.