Cheesy Polenta Good Recipes

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Cheesy Polenta

"This flexible aspect dish would paintings high-quality in conjunction with beef, chook, red meat or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps."

Ingredients :

2 cups complete milk
2 cups water
1 half teaspoons kosher salt
1 cup polenta or yellow cornmeal
half of teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Instructions :

Prep : 10M	Cook : 8M	Ready in : 35M

In a massive pot over medium-excessive warmth, carry milk, water, and salt to a boil. Gradually whisk in polenta. Reduce warmness to low, and cover. Cook 20 mins, till creamy, lifting the lid and stirring each 3 or four mins to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it frivolously, and make clean-up less difficult.

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