For a tasty change of pace, serve creamy polenta with Parmesan cheese as an alternative to mashed potatoes.
3 cups milk
2 tablespoons butter
1 teaspoon salt
Freshly ground pepper to taste
3/4 cup yellow cornmeal
1/3 cup freshly grated Parmesan cheese
- In a medium-size saucepan bring the milk, butter, salt and pepper to a gentle boil over medium heat.
- Add the cornmeal, in a slow stream, whisking constantly. Cook, stirring constantly, until thick and creamy, about 4 minutes.
- Remove from the heat, season as needed with salt and pepper and add the cheese, stirring until it melts completely.
Makes 6 servings.