Creamy Polenta (Milk based)

From the NYT's recipe for Creamy Polenta with Mushrooms. Definitely creamy and delicious. A half recipe is enough for 4 people as a side or base for meat or mushrooms.

Yield:4 to 6 servings

FOR THE POLENTA

2 cups minus 3 tablespoons whole milk

4½ cups water

1 teaspoon salt, or to taste
1¾ cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste

Step 1

For the polenta, bring 4½ cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.

Step 2

Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with ½ cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.

Step 3

Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.