This cheese polenta is a versatile side dish that works great with pork, chicken, beef, or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Ingredients
- whole milk: 2 cups
- water: 2 cups
- ½ teaspoons kosher salt: 1 piece
- polenta or yellow cornmeal: 1 cup
- unsalted butter: 4 Tbsp
- black pepper: 0.5 tsp (freshly ground)
- ounces sharp Cheddar cheese: 4 piece (shredded)
Metric Conversion
Stages of cooking
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Combine milk, water, and kosher salt in a large pot over medium-high heat; bring to a boil. Gradually whisk polenta into boiling milk-water mixture. Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
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Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.
