1 ½ cups polenta
3 cups water
3 cups milk – (may not need all of it)
½ tablespoon salt
⅛ cup Parmesan cheese
- Heat oven to 325°F.
- Whisk water and cornmeal together in a large thick-bottomed saucepan or Dutch oven.
- Bring the mixture to a simmer over a medium-low flame, whisking periodically to keep the cornmeal from clumping or sticking to the bottom. It doesn’t need to be stirred constantly, but you do need to keep a close eye on it.
- Add half the milk and the salt, whisking well. Continue heating and stirring until it comes to a boil again. As soon as it starts bubbling a little, transfer to a baking dish or Dutch oven and place in oven.
- Bake, covered, 15 to 20 minutes. Check the consistency and tenderness, adding more
milk as needed. Add the Parmesan at the end, but while the mixture is still hot, so that the cheese melts. Be aware that the polenta will thicken considerably as it cools.