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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.
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