Cornmeal Pudding (Polenta)

• 4 cups water
• 3 3/4 cups milk
• 1 tbsp kosher salt
• 3 cups polenta
• 2 tbsp butter
• 1/2 c grated Romano cheese
• Olive Oil
• Black Pepper

1. 1) In a large saucepan, add the water, milk, and salt and pepper to taste. Bring to a boil over medium high heat.
2. 2) Lower the heat to medium. Using a heavy wooden spoon, stir in polenta a little at a time, always stirring in the same direction. When all the polenta has been stirred, mixture should start to thicken.
3. 3) Turn the heat down to medium low and continue to stir vigorously and constantly in the same direction for about seven minutes.
4. 4) Remove from the heat, add the butter and the Romano cheese, and blend thoroughly.
5. 5)Lightly coat a work surface with the olive oil. Pour the polenta over area and spread evenly to 1/2 in thick and let cool completely, about 30 minutes.
6. Alternatives: Add 1/2 c of cheve(goat cheese) and 2 tbsp of heavy cream in place of Romano cheese. For richer, add 1/3 c of mascarpone along with butter and romano cheese.

water, milk, kosher salt, polenta, butter, romano cheese, olive oil, black pepper

Taken from www.epicurious.com/recipes/member/views/cornmeal-pudding-polenta-50156421 (may not work)