Super Creamy Cheeeeesy Polenta

• 2 cups whole milk
• 1 bay leaf
• Pinch of cayenne pepper
• Kosher salt
• 1 cup polenta
• 1/2 cup freshly grated Parmigiano
• 1/2 cup freshly grated Fontina cheese
• 1/4 cup mascarpone
• 1/2 bunch of fresh sage, finely chopped

1. In a medium saucepan combine the milk, cups water, the bay leaf, and the cayenne.
2. Season generously with saltyou want to take the seasoning to the edge of too salty in this case.
3. To do this you MUST taste as you go!
4. Polenta acts like a salt eraser, and if you dont salt abundantly in this early step, youll never be able to get it properly seasoned.
5. Bring the pot to a boil (BTB).
6. When the liquid is boiling, gradually sprinkle in the polenta, whisking constantly.
7. Once the polenta is combined, IMMEDIATELY switch to a wooden spoon and stir frequently until the polenta thickens; this will take 30 to 35 minutes.
8. Taste the polenta to see if its cooked through; if it still feels mealy and grainy, add more milk or water and continue to cook for another 10 minutes.
9. Repeat this process as needed until the polenta feels smooth and creamy on your tongue.
10. Remove the bay leaf and stir in the Parmigiano, Fontina, mascarpone, and sage.
11. Serve immediately, or put a layer of plastic wrap right on the surface of the polenta (this prevents a skin from forming on the top) and reserve.

milk, bay leaf, cayenne pepper, kosher salt, polenta, freshly grated fontina cheese, mascarpone, fresh sage

Taken from www.epicurious.com/recipes/food/views/super-creamy-cheeeeesy-polenta-378201 (may not work)