Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil. gradually whisk in the polenta and reduce the heat to low. cook uncovered, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes, adding the additional 1/4 cup milk as needed if the mixture gets too thick. add the butter and cheese and stir until melted. remove from the heat and discard the bay leaf. adjust the seasoning to taste and serve immediately.

Target recipe: bring small pot of water to boil. add herbs and blanch 5 seconds. drain. refresh under cold water and drain. place herbs and oil in blender and puree. cover; chill. (can be made 1 day ahead.) bring water to boil in heavy medium saucepan over medium heat. gradually whisk in cornmeal. cook until thickened, stirring often, about 5 minutes. add cream. stir in 1/4 cup herb puree. season polenta with salt and cayenne. serves: 4 source: bon appetit serve with: meats, roasts