Polenta

To Make the Polenta

1. 1

   Bring water and milk to boil in a heavy, covered pot (such as Le Creuset dutch oven) to minimize water loss from evaporation.

2. 2

   Add salt.

3. 3

   Slowly pour cornmeal into boiling liquid, whisking vigorously as you pour, little by little, to prevent lumps from forming.

4. 4

   Once all cornmeal is incorporated, cover with lid and reduce heat to lowest possible simmer. If needed, use a second grate to distance the pot from the heat source.

5. 5

   Cook 25-30 minutes, stirring every 5 minutes, until all liquid is absorbed and mixture is uniformly smooth with a loose consistency.

6. 6

   Remove from heat and stir in garlic and butter, one tablespoon at a time.

7. 7

   Season with pepper and finely grated cheese.

To Bake and Serve (Make-Ahead Method)

1. 1

   Pour polenta into a 13x9-inch baking dish and sprinkle top with Parmesan.

2. 2

   To store: wrap dish tightly with plastic wrap, poke several vent holes in plastic, and refrigerate up to 2 days.

3. 3

   To heat and serve: Adjust oven rack to middle position and heat oven to 450°F.

4. 4

   Remove plastic wrap and lightly pat the cheese with paper towels to absorb any condensation.

5. 5

   Bake uncovered until polenta is bubbling and cheese is nicely browned, 30-40 minutes.

To Serve Immediately