Creamy Polenta

• 2 cups whole milk
• 2 cups water
• 1 teaspoon coarse kosher salt
• 1 cup polenta (coarse cornmeal)*

1. Bring first 3 ingredients to boil in heavy large saucepan over medium-high heat.
2. Gradually whisk in polenta.
3. Reduce heat to low; simmer until smooth and thick, stirring almost constantly, about 18 minutes.
4. Sold at some supermarkets and at natural foods stores and Italian markets.
5. If unavailable, substitute an equal amount of regular yellow cornmeal; cook half as long.

milk, water, coarse kosher salt, polenta

Taken from www.epicurious.com/recipes/food/views/creamy-polenta-352671 (may not work)