Rach's trick for a good, creamy polenta is to use milk and finish it off with butter.
Rach likes to serve this with her Simple Sicilian Beef Stew.
- 3 cups water
- 3 cups milk
- 1 ½ cups fine- to medium-ground cornmeal
- 2 teaspoons each salt and coarse pepper
- 2 tablespoons butter
Heat water and milk to low boil, then whisk in polenta and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, to thickened but creamy to taste, then stir in butter to serve.