- 4
Ingredients
- 2 cups yellow coarsely ground corn meal
- 1 1/2 teaspoons salt, or to taste
- 4 cups water
- 2 cups milk
- 4 tablespoons butter
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
Place the cornmeal in a heavy stockpot. Gradually add 2 cups of water and the salt to the cornmeal, whisking the mixture well as you add the water, until the cornmeal and water are well mixed and free of any lumps.
Bring the remaining two cups of water to a boil, then add the boiling water gradually to the corn meal mixture, whisking at the same time.
Cook the cornmeal over medium low heat, stirring constantly, for 3-4 minutes, until mixture comes to a gentle simmer. Add the milk and the butter and continue to cook over low heat, stirring, for 10 minutes longer.
Taste the polenta for seasoning and add more salt if needed. Add more liquid (milk, cream, or water) if mixture seems too thick. If mixture is too thin, cook the polenta a bit longer, watching carefully and stirring constantly to prevent sticking, until desired consistency is reached. The mixture should be thick, but will thicken even more as it cools. Remove from heat and whisk in the grated cheeses until they are melted and incorporated.
Serve polenta warm, with extra grated Parmesan cheese on the side.