Posted: Wednesday, February 17, 2010

2 cups milk

2 cups water

1 cup yellow cornmeal*

1/4 cup grated imported Parmesan or Romano cheese (optional)

1/4 cup heavy cream

2-3 tablespoons butter


Combine milk and water in a large saucepan; bring to a boil. Remove from heat and gradually add cornmeal, stirring constantly, with a whisk. Return to heat, cover and cook, over medium heat, for 2 minutes. Remove from heat, stirring in butter and cream. If using, add the cheese, stirring mixture until smooth and creamy. Season to taste with salt. Polenta may simply be scooped directly from pan into warm plates, or molded, sliced or cut into shapes for serving.

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