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
- 2 cups whole milk
- 2 cups water
- 1.5 teaspoons kosher salt
- 1 cup polenta or yellow cornmeal
- 4 tablespoons unsalted butter
- 0.5 teaspoons freshly ground black pepper
- 4 ounces sharp Cheddar cheese , shredded
Instructions
-
1
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.
-
2
Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.
Nutrition Facts
Per serving
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