- 2 cups whole milk
- 2 cups water
- 1 teaspoon coarse kosher salt
- 1 cup polenta (coarse cornmeal)
- Bring first 3 ingredients to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to low; simmer until smooth and thick, stirring almost constantly, about 18 minutes.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal; cook half as long.