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8 servings
Ingredients:
2 cups whole milk2 cups water1 1/2 teaspoons kosher salt1 cup polenta or yellow cornmeal1/2 teaspoon freshly ground black pepper4 tablespoons unsalted butter4 ounces sharp Cheddar cheese, shredded
Instructions:
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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