Swiss Cornmeal Polenta

• 4 cups full fat homogenized milk
• 1 cup yellow cornmeal
• 1 teaspoon fine salt
• 1 cup heavy cream
• 2 cups swiss cheese, shredded
• 1/2 cup sweet onion, chopped (pan fried until golden) (optional)
• 1/2 cup wild mushroom, mix (pan fried until golden) (optional)

1. Preheat oven to 400 degrees.
2. In a heavy pan add the milk, cornmeal and salt.
3. Bring to a boil, whisking constantly.
4. Reduce heat and simmer gently for 7 minutes.
5. Stir and beat occasionally to keep mixture smooth.
6. Stir in the cream.
7. Pour slightly less than half the mixture into a buttered glass or ceramic 8 x 8 x 2 pan.
8. Sprinkle with the mushrooms and sweet onions and half the cheese.
9. Pour in the remaining batter and top with the rest of the cheese.
10. Bake in a preheated oven for 40 minutes and let stand 10 minutes before serving.

milk, yellow cornmeal, salt, heavy cream, swiss cheese, sweet onion, wild mushroom

Taken from www.food.com/recipe/swiss-cornmeal-polenta-328049 (may not work)