White Polenta

• 4-1/2 cups Whole Milk
• 1 cup (scant) White Cornmeal
• 2 ounces, weight Goat Cheese (chevre)
• 2 ounces, weight Finely Grated Parmesan Cheese
• 2 Tablespoons Butter
• 1 stalk Green Onion, White And Green Parts Chopped
• 1 Tablespoon Garlic Powder
• Salt And Black Pepper To Taste

1. Over medium heat, bring the milk to a soft boil, stirring occasionally to prevent scorching. Reduce temperature to medium-low and slowly add cornmeal. Whisk constantly until thickened. Add salt and pepper and continue to whisk.
2. When mixture has thickened to the consistency of mashed potatoes, add butter, cheeses and green onion and whisk until combined/melted. Season with salt, pepper and garlic powder.
3. Reduce temperature until ready to serve. Leftovers can be refrigerated and when set, cut into chunks and grilled or sauteed until crisp on the outside.

milk, white cornmeal, parmesan cheese, butter, green onion, garlic, salt

Taken from tastykitchen.com/recipes/sidedishes/white-polenta/ (may not work)