Cook Time: 30 minutes
Yields: 6 servings (about 4 cups of polenta)
2 cups milk, 1 1/2 cup water , 2 cloves garlic (minced), 2 bay leaves, 4 sprigs thyme, 1 1/2 tsp salt, 1/2 tsp pepper
1 cup polenta
1 heaping cup cheddar cheese, grated, 4 TBS unsalted butter
Add the milk, water, garlic, bay leaves, thyme, salt and pepper to a large pot. Bring it to a boil over medium heat. Remove the bay leaves an thyme and slowly whisk in the polenta. Reduce the heat to low and simmer, stirring frequently for about 25 minutes. When it's ready to be taken off the heat, it should just come away from the sides of the pot. Whisk in the butter and cheese and season to taste, if desired. Store in a jar or air tight container for a 8-10 days.