| Yield | |
|---|---|
| Source | Martha Stewart Living, February 2006 |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | Martha Stewart Living, February 2006 |
| Prep time | 20 minutes |
| 6 | Cup | Milk |
| 1 1⁄2 | Teaspoon | Salt |
| 2 | Tablespoon | Olive Oil |
| 1 3⁄4 | Cup | Instant Polenta |
| 2 | Tablespoon | Butter (softened) |
| 1⁄4 | Cup | Parmesan Cheese |
| Dash | Ground Black Pepper |
Bring milk, salt, and oil to a slow boil in a large saucepan over medium heat. Gradually add polenta, whisking constantly. Reduce heat to low. Cook, stirring often, until thickened, about 3 minutes. Remove from heat. Stir in butter and Parmesan. Drizzle with oil, and season with pepper. Serve immediately.