Ingredients
5 cups milk
1 cup coarse grain polenta
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
Preparation
In a large, deep saucepan bring milk to a boil over medium-high heat. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
