For a tasty change of pace, try serving thick and creamy polenta with Parmesan cheese as an alternative to mashed potatoes.

Cream Polenta

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

1. 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.