Polenta

Method

Bring the milk and water to a gentle boil in a large heavy-bottomed pot with the rosemary sprigs and salt. Slowly pour in the polenta cornmeal whilst stirring constantly to avoid lumps forming. Reduce the heat to low and continue stirring frequently for 30-40 minutes until the polenta is thick, creamy and pulls away from the sides of the pot. Stir in the butter and crumbled cheese until fully incorporated, then season with black pepper and additional salt if needed. Pour the polenta onto a wooden board or into a serving dish, smooth the surface, and serve whilst still warm.