TIP: To loosen the polenta if it is too thick, add water (not milk), a little at a time until it reaches the desired creaminess.
2 cups whole milk
1 cup quick-cooking polenta
1 stick (8 tablespoons) unsalted butter
1/2 cup grated Parmesan cheese
Freshly ground black pepper
In a large saucepan, bring milk, 2 cups water, and 1 tablespoon salt to a boil. Slowly add the polenta to the boiling liquid while whisking constantly to prevent lumps.
Reduce the heat to low and continue whisking until the polenta starts to thicken, about 5 minutes. The mixture should still be slightly loose. As the polenta thickens, switch from the whisk to a wooden spoon and stir.
Add the butter and stir until melted and incorporated. Stir in the Parmesan. Season with pepper and more salt if needed. The polenta should be made right before serving to be creamy since it will thicken as it sits.
Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.