Ingredients
4 cups water
3 3/4 cups milk
1 tbsp kosher salt
3 cups polenta
2 tbsp butter
1/2 c grated Romano cheese
Olive Oil
Black Pepper
Preparation
- In a large saucepan, add the water, milk, and salt and pepper to taste. Bring to a boil over medium high heat.
- Lower the heat to medium. Using a heavy wooden spoon, stir in polenta a little at a time, always stirring in the same direction. When all the polenta has been stirred, mixture should start to thicken.
- Turn the heat down to medium low and continue to stir vigorously and constantly in the same direction for about seven minutes.
- Remove from the heat, add the butter and the Romano cheese, and blend thoroughly. 5)Lightly coat a work surface with the olive oil. Pour the polenta over area and spread evenly to 1/2 in thick and let cool completely, about 30 minutes. Alternatives: Add 1/2 c of cheve(goat cheese) and 2 tbsp of heavy cream in place of Romano cheese. For richer, add 1/3 c of mascarpone along with butter and romano cheese.
