Rach likes to serve this polenta with her Pork Chops with Sage, Cider, and Balsamic Vinegar.
- 1 cup milk
- 2 cups water
- 1 cup quick-cooking polenta
- Salt and pepper
- A few grates nutmeg, to taste
- 2 tablespoons butter
- 1 tablespoon Acacia honey
- 1 ½ cups freshly grated Parmigiano-Reggiano
Bring water and milk to a simmer and whisk in polenta. Once it starts to come together, season with salt, pepper and nutmeg. Once thickened, remove from heat and stir in butter, honey and cheese.