Parmesan Polenta

Ingredients:

1.5 cups of dried polenta/grits (high quality like bob’s red mill)

1.5 cups of water

2 cups of whole milk

1/2 cup of half and half

1 cup of fresh grated parmesan

2 tbsp fine minced shallots

1 tsp of sea salt

1/2 tsp of white pepper

8-12 grape tomatoes quartered

2 tbsp chopped flat leaf parsley

additional fresh grated Parmesan for garnish (optional)

(note it is good to have corn starch around. not all grits are the same, if texture is too liquid, you can add a little corn starch to thicken your polenta)

Instructions:

In a medium sauce pan over medium high heat, add milk, water, half and half, polenta and salt. stirring continuously, bring to a boil. Once boil temp is reached, drop the temp to low. Cover and let cook on low for 30 minutes. Stir occasionally.

If the optimal consistency is reached, stir parmesan and pepper. let sit away from heat for 5 minutes. If consistency is too liquid, 1/2- 1 tsp of corn starch to thicken the to desired amount. If too thick, add whole milk or half and half in small increments until desired thickness reached.

Serve polenta topped with quartered grape tomatoes, flat leaf parsley, and fresh grated parmesan