This delicious recipe for soft polenta is from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.
- 3 3/4 cups milk
- 1 tablespoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 4 1/2 teaspoons unsalted butter
- 2 small cloves garlic
- 3/4 cup finely ground white cornmeal
In a medium saucepan, combine milk, salt, pepper, butter, and garlic. Bring to a boil over high heat, reduce heat to low, and whisk in the cornmeal. The resulting mixture will look very loose.
Cook, stirring frequently, for 12 to 15 minutes. Reserve, or if you prefer, leave over low heat and keep warm by stirring frequently, or transfer to a double boiler set over simmering water.