Polenta alla Cibreo

• 1 cup milk, preferably whole
• Salt and black pepper to taste
• 2 cups coarse cornmeal
• 2 teaspoons minced fresh sage leaves
• 2 teaspoons minced fresh rosemary leaves
• 1 garlic clove, minced
• Pinch of freshly grated nutmeg
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup freshly grated Parmesan cheese, or more to taste

1. Bring the milk to a boil with 7 cups water in a medium saucepan; add a large pinch of salt.
2. In a bowl, mix together the cornmeal, sage, rosemary, garlic, some pepper, and the nutmeg.
3. Adjust the heat so the liquid simmers and begin to add the cornmeal mixture in a steady stream, stirring or whisking all the while to prevent the formation of lumps.When it has all been added, return the mixture to a boil, then turn the heat to low.
4. The polenta should just barely be simmering; use a heat diffuser if necessary or, if youre cooking on an electric stove, move the pot to a second burner turned to low at this point.
5. Cook without stirring for 45 minutes.
6. The polenta will have formed a crust on the bottom of the pan at this point; carefully stir it to incorporate the liquid in the pan without disturbing the crust.
7. Cook for another 15 or so minutes, until the liquid is absorbed.
8. Taste and season the polenta with salt and pepper.
9. Take the pan off the heat, stir in the butter and Parmesan, and serve immediately, passing more cheese at the table if you like.
10. Make the polenta with 5 cups water.
11. Immediately spoon or pour the polenta into a buttered baking dish so that it is about an inch thick.
12. Top with about a cup of freshly grated Parmesan cheese and broil until the cheese melts and browns slightly.
13. Cut into squares and serve, with meat, poultry, or bean dishes.
14. Make the polenta with 5 cups water.
15. When its done, turn the pot over and pour the polenta out onto a board.
16. Let cool slightly, then cut with a string into 1/4- to 1/2-inch-thick slices.
17. Now you can brush with olive oil and grill, with a little salt and pepper, or saute in olive oil.
18. Or dip in egg and grated Parmesan and saute in melted butter.
19. Stir 1 to 2 cups fresh corn kernels (or use canned or frozen, though obviously these are somewhat inferior) into the polenta during the last 5 minutes of cooking.

milk, salt, coarse cornmeal, sage, rosemary, garlic, nutmeg, butter, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/food/views/polenta-alla-cibreo-385886 (may not work)