Parmesan Polenta

By jeaninemg

Ingredients

• 5 1/2 C water
• 1 C whole milk
• 1 1/2 C polenta or yellow cornmeal
• 4 T unsalted butter
• 2 cloves garlic, minced
• salt and ground black pepper
• 1 C parmesan cheese, finely grated

Details

Servings 6
Adapted from studio.me

Preparation

Step 1

Perhaps one of the most wonderful aspects of a good, creamy polenta is its simplicity. It's light, fluffy, and in many ways it could almost be a dessert. For those who haven't tried it yet, polenta is made from ground cornmeal and originates from Northern Italy.

Directions

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) Serve immediately.