2 cups broth, vegetable or chicken
2 cups milk, whole, low far, unsweetened almond or coconut
1 teaspoon salt
1 cup polenta
1 cup cheese, parmesan, fontina, asiago, blue, your choice
1 -3 tablespoons butter
Bring the stock and milk to a boil. While whisking gently, pour the polenta into the boiling liquid in a steady stream.
Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring.
Stir the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.
Stir the cheese and butter into the polenta, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.
I use Bob’s Red Mill polenta. I have had many people in cooking classes ask “cant I just use the polenta rolls” my answer would be NO…. once you make polenta like this you will never be happy with prepared polenta rolls.