1/2 cup milk
2 cups water
Big pinch of salt
1 cup cornmeal
1 cup Parmesan cheese (4 oz) (optional)
1 Tbsp or more olive oil or butter
Pepper
Put milk, water, and salt in a pan. Bring to a boil and then whisk in the cornmeal in a steady stream. Simmer until creamy and soft (10 to 15 minutes), whisking often. (Whisk in more water or milk if it becomes thicker than you want it.)
Stir in the butter or olive oil, the Parmesan, and lots of pepper.
VARIATIONS Grilled, Broiled, or Panfried Polenta
Use thick polenta. Pour onto a greased rimmed baking sheet, then let it cool until firm (15 minutes). Cut into slices.
Brush slices with olive oil or melted butter, sprinkle with salt and pepper. Grill, broil, or sauté, turning once, until brown.
Adapted from How to Cook Everything Fast by Mark Bittman.