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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps. Ingredients:
2 cups whole milk |
2 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 cheddar cheese, shredded |
Directions:
1. 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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