4 - 6 servings
|500 ml (2 cups)||water|
|500 ml (2 cups)||Neilson milk|
|10 ml (2 tsp)||salt|
|250 ml (1 cup)||coarse cornmeal|
|80 ml (1/3 cup)||Neilson unsalted butter|
|150 g (310 ml / 1 1/4 cups)||Saputo Parmesan cheese, grated|
|To taste||freshly ground salt and pepper|
|Sufficient quantity||flat-leaf parsley|
In a large saucepan, bring the water, milk and salt to a boil. Add the cornmeal in a slow stream, whisking vigorously. Reduce the heat and stir with a wooden spoon for 5 minutes.
Cover partly and simmer 30 minutes, stirring frequently with a wooden spoon and scraping the bottom of the pan to keep the polenta from sticking.
Remove from heat and add the butter and cheese. Mix well and adjust the seasoning. Serve as a side dish with osso buco, for example, garnished with parsley leaves.
Creamy polenta is also delicious served with a few cloves of garlic confit and a drizzle of the garlic cooking oil.
Garlic confit: In a small saucepan, heat 125 ml (1/2 cup) olive oil and 12 whole, peeled cloves of garlic. Cook over low heat for 20 minutes or until the garlic is very soft and just turning golden.