Bruce Kalman's Polenta
Ingredients
For The Polenta:
1 Cup, Whole Milk
1 Cup, Heavy Whipping Cream
1/2 Cup, Grist & Toll Polenta
1 Tablespoon, Unsalted Butter
1/4 Cup, Parmigiano-Reggiano (plus more, if desired)
Sea Salt/Fresh Cracked Black Pepper, To Taste
Β
Directions
For The Polenta:
- In a saucepot, combine the milk, cream, and season with salt and pepper to taste. Heat the pot to simmer
- Slowly whisk in the Grist & Toll Polenta and reduce the heat to cook slowly
- Stir every 5 minutes to avoid burning on the bottom of the pot
- Cook for about 20-25 minutes until the polenta becomes creamy
- Remove from the heat and add butter and cheese stirring until incorporated. Season with additional salt and pepper if needed.