POLENTA -Williams Sonoma

By á-46

Ingredients

• 3 cups milk, plus more as needed
• 1 1/2 cups heavy cream
• 2 garlic cloves, roughly chopped
• 1 shallot, sliced
• 3 cups instant white or yellow polenta
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper, to taste

Details

Servings 6

Preparation

Step 1

To make the polenta, in a soup pot or large saucepan over medium heat, bring the 3 cups milk, the cream, garlic and shallot to a simmer, then simmer for 3 minutes.

Remove the pan from the heat and let stand for 15 minutes.

Strain the milk mixture into a clean large saucepan and return the mixture to a boil. Add the polenta in a slow, steady stream, whisking constantly. Reduce the heat to low and cook, whisking frequently to prevent scorching, until the polenta is tender, 5 to 10 minutes.

Stir in the cheese and season with kosher salt and pepper. If the polenta becomes too thick, add more milk as needed.

Remove the pan from the heat and cover with aluminum foil.