1cupfine, medium, or coarse grain cornmeal or polenta
Kosher salt and freshly ground pepper to taste
¼cupgrated Parmesan cheese (optional)
2tablespoonsunsalted butter
Instructions
In a heavy Dutch oven or large (4-quart) saucepan bring the broth or water and milk to a simmer over medium-high heat.
Reduce the heat, sprinkle in the polenta, whisking all the while, and keep adjusting the heat so that the mixture stays at a gentle simmer. Season with salt and pepper. Continue to simmer and whisk frequently until the mixture has thickened and become creamy, about 30 to 40 minutes.
Remove the pot from the heat and whisk in the Parmesan (if using) and the butter. Taste and add pepper and additional salt, if needed. Serve the polenta hot in shallow bowls with whatever toppings you might like.
Notes
Sometimes polenta is a bit more coarsely ground than cornmeal, but the texture is all that’s different. Polenta tends to be yellow, where cornmeal might be yellow or white. The color won’t affect the taste. The coarseness of the grind will influence the final texture of the polenta, but that’s the main difference. Cornmeal can be used in place of polenta.