Creamy Polenta
 Need an easy yet delicious side dish? This creamy polenta recipe comes together in just ten minutes! Ingredients 3 cups cold whole milk (see note) 1 cup cold water 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 cup instant polenta (see note) 4 tablespoons unsalted butter, cut into small cubes, plus more for serving ½ cup (2 ounces) finely grated Parmigiano Reggiano, plus more for serving (optional) 3 cups cold whole milk (see note) 1 cup cold water 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 cup instant polenta (see note) 4 tablespoons unsalted butter, cut into small cubes, plus more for serving ½ cup (2 ounces) finely grated Parmigiano Reggiano, plus more for serving (optional) Instructions Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.) Turn the heat to medium-high and slowly whisk in the polenta. Allow the liquid to come to a boil, which will take 3 to 5 minutes, whisking every minute or so. Once the mixture comes to a boil, reduce the heat to low so it begins to simmer. Cook uncovered, whisking regularly, for about 3 minutes, or until the polenta has become very creamy and thickened. Turn off the heat and whisk in the butter and Parmigiano Reggiano (if using) until the butter and cheese have melted completely. Serve immediately with a pat of butter and more cheese, if desired. Note: If you don't have whole milk (or don't want to purchase a whole carton), feel free to use 2% or skim milk; simply replace the water in the recipe with more milk. Note: If your supermarket does not carry instant polenta, regular cornmeal can be used. Simply blend the cornmeal in a food processor until it is finely ground and increase the cooking time to 12 to 15 minutes, stirring frequently. Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.) Turn the heat to medium-high and slowly whisk in the polenta. Allow the liquid to come to a boil, which will take 3 to 5 minutes, whisking every minute or so. Once the mixture comes to a boil, reduce the heat to low so it begins to simmer. Cook uncovered, whisking regularly, for about 3 minutes, or until the polenta has become very creamy and thickened. Turn off the heat and whisk in the butter and Parmigiano Reggiano (if using) until the butter and cheese have melted completely. Serve immediately with a pat of butter and more cheese, if desired. Note: If you don't have whole milk (or don't want to purchase a whole carton), feel free to use 2% or skim milk; simply replace the water in the recipe with more milk. Note: If your supermarket does not carry instant polenta, regular cornmeal can be used. Simply blend the cornmeal in a food processor until it is finely ground and increase the cooking time to 12 to 15 minutes, stirring frequently. Nutrition Information Powered by Per serving (4 servings) Calories: 360 Fat: 18 g Saturated fat: 11 g Carbohydrates: 40 g Sugar: 10 g Fiber: 2 g Protein: 9 g Sodium: 667 mg Cholesterol: 49 mg Per serving (4 servings) Calories: 360 Fat: 18 g Saturated fat: 11 g Carbohydrates: 40 g Sugar: 10 g Fiber: 2 g Protein: 9 g Sodium: 667 mg Cholesterol: 49 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.