Ingredients:

• 4 cups water

• 1 cup half-and-half or whole milk

• 1 ½ teaspoons salt

• 1 cup coarse grind cornmeal

• 3 tablespoons butter

• 1/2 cup grated Parmesan cheese

• pinch of baking soda (to help it cook faster)

Preparation:

1. Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven. Stir in 1 1/2 teaspoons salt.

2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover, and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy, and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.

3. When it's done, remove from the heat and stir in the butter, cheese, and additional salt to taste if needed.

4. Serve warm, sprinkled with additional cheese if desired, and the topping of your choice.

For Polenta Cakes:

1. Line a baking dish with plastic wrap, or grease the sides of the dish with butter or olive oil.

2. Pour the freshly made hot polenta into a baking dish or sheet pan that will allow you to spread out the hot polenta to about 1/2-3/4 inch thickness. Spread the top evenly, allow to cool, cover with plastic wrap, and refrigerate until firm.

3. Slice into rectangles or squares, or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or non-stick pan with a little olive oil until brown on both sides. (2-3 minutes on a hot skillet)