Desert Polenta with Cheddar

• 1 tablespoon unsalted butter
• 1 teaspoon minced garlic
• Pinch of nutmeg
• Pinch of ground cloves
• 2 1/2 cups milk
• 2 1/2 cups water
• 2 teaspoons kosher salt
• 1 cup coarse cornmeal or polenta
• 4 ounces Cheddar cheese, grated (1 cup)
• Pinch of paprika

1. Melt the butter in a large heavy sauce-pan.
2. Add the garlic, nutmeg and cloves and cook over moderately high heat, stirring, until fragrant, about 1 minute.
3. Add the milk, water and salt and bring to a boil.
4. Whisking constantly, add the cornmeal in a thin stream.
5. Cook over moderately low heat, stirring frequently with a wooden spoon, until the polenta is thick and creamy, about 30 minutes.
6. Stir in the cheese and paprika and serve.

unsalted butter, garlic, nutmeg, ground cloves, milk, water, kosher salt, coarse cornmeal, cheddar cheese, paprika

Taken from www.foodandwine.com/recipes/desert-polenta-with-cheddar (may not work)