- 5 1/2 cups water
- 1 cups whole milk
- 1 1/2 cups polenta or yellow cornmeal
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- salt and ground black pepper
- 1 cup Parmesan cheese, finely grated
- Cherry tomatoes for garnish (optional)
Adapted from 12tomatoes.com
Bring the water and milk to a boil in a partially covered Dutch oven over medium-high heat. Add 1 1/2 teaspoon salt, and very slowly pour the polenta into the boiling liquid. Stir constantly.
Reduce to a simmer over low heat and cook, stirring often until all of the liquid has been absorbed, and the mixture is thick, but pourable (about 30 minutes).
Preheat the oven to broil. Remove the polenta from heat, and stir in the butter and garlic. Season with salt and pepper to taste. Transfer the polenta to a 13"X9" broiler-safe dish, and sprinkle the Parmesan cheese over top.
Broil the polenta until bubbling and the cheese is nicely browned (5 to 10 minutes). Garnish with cherry tomatoes if desired. Serve immediately.