1/2 cup milk
2 cups water
Salt
1 cup medium cornmeal
(optional) 1 cup Parmesan cheese (4 oz.)
1 tablespoon or more butter or olive oil
Pepper
Put the milk, water, and a big pinch of salt in a medium saucepan and bring to a boil. Add 1 cup cornmeal in a steady stream, whisking constantly to prevent lumps. Adjust the heat so the mixture simmers and cook, whisking frequently until the mixture is creamy and the grains are soft, 10 to 15 minutes. If the mixture becomes too thick, whisk in more water or milk (unless you intend to cook it a second time, as in the Variation, in which case you want it thick).
Grate the (optional) Parmesan.
When the polenta is done, stir in 1 tablespoon butter or olive oil, the Parmesan, and lots of pepper. Taste and adjust the seasoning and serve immediately.
VARIATIONS Grilled, Broiled, or Panfried Polenta
Grease a rimmed baking sheet. Make sure the cooked polenta is thick. Pour it into the pan and let it cool until firm – 10 minutes or more. Cut into slices, brush with more olive oil, sprinkle with salt and pepper, and grill, broil, or panfry, turning once, until brown on both sides.
Adapted from How to Cook Everything Fast by Mark Bittman.