This is soooo yummy!!!! I just cooked the cornmeal until it reached the creaminess I was pleased with, which meant only a few minutes instead of 20 minutes so you keep an eye on yours and if it gets too thick just whisk in some more milk. I roasted a variety of bell peppers, sweet potato, cauliflower (yes cauliflower, and it was delish!), half an onion and some zucchini. After they were fork tender I plated up the polenta with the veggies piled nicely around it. YUM, YUM, YUM!
ingredients
2 cups whole milk2 cups water
1 1/2 teaspoons kosher salt
1 cup polenta or yellow cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp or extra sharp Cheddar cheese, shredded (the sharp is an absolute!)
directions
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
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