The Italians know a thing or two about cooking. They even know how to take a basic cornmeal porridge and turn it into a bowl of creamy, cheesy goodness. We pair our creamy polenta with Provencal Beef Stew . But Polenta is a perfect accompaniment to any saucy braised meat or hearty vegetable dish. Hell, I’ll even take it on it’s own – that’s how good a good polenta can be!
2 cups milk
2 cups water
1 teaspoon kosher salt
1 cup medium course cornmeal
3 tablespoons butter
3/4 grated Romano or Parmesan cheese
In medium saucepan, add milk, water and salt. Bring to a boil. Whisk in cornmeal, 1/2 cup at a time. Lower heat to a simmer. Continue to stir every 5 minutes. Make sure to scrape the bottom of the pan. Cook for about 25 minutes. Remove from heat. Stir in butter and grated cheese. Serve immediately.