3 cups water
1 cup whole milk or cream
1 cup coarse-ground polenta or cornmeal
1/2 teaspoon salt
1 Tablespoon unsalted butter
1/2 cup finely chopped herbs (try rosemary, thyme and sage—save the parsley for garnish)
2 ounces grated Parmesan
In a large saucepan, whisk together water, milk, polenta and salt.
Bring to a boil, reduce
heat to low, and simmer, stirring occasionally, until very thick.
Remove from heat and stir in remaining ingredients.
Serve hot directly from the pot as a side dish
OR bake in a buttered casserole for 30
minutes in a 350 degree oven.
Cover and refrigerate leftovers.
NOTE: Set aside 2 cups of polenta so you have enough leftovers to make Vegetable Cobbler.