Creamy Cheesy Polenta
Yield: 4-6 servings
2 cups milk
2 cups water
1 teaspoon salt
1 cup cornmeal
2-3 tablespoons butter
1/3 cup grated Pecorino Romano or Parmesan cheese
Heat
the water, milk and salt in a saucepan over medium high heat. When it
is steaming, slowly pour in the cornmeal while whisking the mixture in
the pan. Reduce the heat to a simmer and continue stirring occasionally
over the next 10-15 minutes while the mixture thickens.
Remove
the thickened polenta from the stove and add the butter and the cheese.
Stir until smooth and creamy. Taste, adjust the salt if needed and
serve warm. If you are making this in advance, cover and refrigerate.
Reheat in the microwave, about 4-5 minutes on high. Stir vigorously to
fluff after reheating. Enjoy!
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