Polenta

Serve in place of pasta. Spoon pasta sauce or stew over top. One of my favorites! For a lower fat version, evaporated milk can be used in place of whipping cream.

2 cups milk
2 cups water
1 teaspoon salt
1 cup cornmeal
1 cup freshly grated Parmesan cheese
1/2 cup whipping cream
2 tablespoons butter

In a large saucepan, combine milk, water and salt. Bring to boil.

Reduce heat to medium and gradually whisk in cornmeal. Return to a boil and then reduce heat. Cook for 5 to 8 minutes, until the polenta is thick.

Stir in Parmesan cheese, cream and butter. Stir until butter is melted.

Half fill a medium saucepan with water and bring to a boil. Reduce heat so water is simmering.

Spoon the polenta into a heatproof bowl or top of double boiler. Place bowl over the water and cook uncovered, stirring occasionally, for 20 to 30 minutes, until very smooth. Makes 6 servings.