I made polenta for the first time over a year ago and I loved it from that first bite. Creamy, smooth and buttery, polenta is a side dish that doesn’t get nearly enough credit.
I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.
- 2 cups milk
- 2 cups water
- 1 teaspoon salt
- 1 cup cornmeal
- 2-3 tablespoons butter
- 1/3 cup grated Pecorino Romano or Parmesan cheese
- Heat the water, milk and salt in a saucepan over medium high heat. When it is steaming, slowly pour in the cornmeal while whisking the mixture in the pan.
- Bring to a boil. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
- Remove the thickened polenta from the stove and add the butter and the cheese. Stir until smooth and creamy. Taste, adjust the salt if needed and serve warm. Enjoy!