Notes: This is the most delicious thing in the world. It goes well with so many things ... or just on its own. We have one customer who ate three orders of this in one sitting. When cooled, the polenta will become firm and can be chopped up and roasted or grilled, then used in salads.
Ingredients: 4 cups water or chicken stock
1 teaspoon sea salt
2 1/2 cups slow-cook coarse-grain polenta (also called unbleached grits)
4 cups whole milk
8 tablespoons (1 stick) good-quality unsalted butter
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Instructions:
1. Place water or stock and salt in large saucepan and bring to a boil. Reduce heat to a simmer. Slowly pour in polenta, stirring until blended. Reduce heat to lowest possible setting and cook polenta for 30–40 minutes, stirring occasionally. (Be careful because the polenta can spit out of the pan even at low heat.) The polenta is done when there is a slight bite left to the grain, so start tasting at about 30 minutes.
2. When polenta is cooked, remove from heat and whisk in butter, cheese and milk. Add salt and freshly ground black pepper to taste. If polenta is too thick, loosen with a little milk or water. Check seasoning again and add more cheese, salt, or pepper to taste.
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