- 2 cups water
- 2 cups whole milk
- 1 cup yellow cornmeal
- 1/4 cup heavy cream - (to 1/2 cup)
- Salt to taste
- Freshly-ground white pepper to taste
In a saucepan, over medium heat, bring the water and milk to a boil. Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in enough of the cream for a smooth and creamy texture. Season with salt and pepper. Remove from the heat and serve immediately.
This recipe yields 4 servings.