Recipe by Tzitzimitl
No... really... it is that good. I'm pretty sure it's not, necessarily, good for you, but the flavor is incredible and it's extremely versatile.
Top Review by MsPia
We liked it very much. I added some more milk because it was very thick, but that depends on the type of polenta and it also needed quite a bit more salt. We had it with recipe#312989 , it was a very nice combination.
- 4 cups water
- 2 3⁄4 cups whole milk
- 4 garlic cloves (minced fine or pressed)
- 3 bay leaves
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1 1⁄2-1 3⁄4 cups polenta (or yellow corn meal)
- 5 tablespoons unsalted butter
- 1 cup cheese (recommend -- parmesean, cheddar or brick)
Directions See How It's Made
- Combine the water, milk, garlic, bay leaves, salt and pepper in a heavy saucepan and bring it to a boil.
- Gradually whisk in the polenta.
- Allow the polenta to come up to a boil, whisking intermittently.
- Lower the heat to low and allow the polenta to cook, uncovered, for 30 - 45 minutes.
- If the mixture starts to get too thick, add up to 1/2 cup of milk.
- When the polenta is nice thick, smooth and creamy, add the butter and cheese and stir until melted.
- Remove the polenta from the heat and allow to cool slightly.