Creamy Cheddar Polenta




  1. Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
  2. Polenta should be at a bare simmer, and cook for 15 minutes, stirring occasionally. If the mixture gets too thick (mine did), add water, 1/2 cup at a time. I ended up doing this twice.
  3. Remove from heat, stir in butter and olive oil, and then stir in cheddar cheese. Season with Kosher salt and freshly ground black pepper.
  4. Serve immediately.