Polenta concia

Method

Bring the milk and water to a boil in a large heavy-bottomed pan with salt. Slowly whisk in the polenta, stirring constantly to prevent lumps forming, and continue cooking for 30-40 minutes, stirring frequently until the mixture pulls away from the sides of the pan. Remove from heat and stir in the butter and most of the grated cheese, reserving some for garnish, then season generously with black pepper. Pour the polenta onto a wooden board or into a serving dish, top with remaining cheese and a knob of butter, and serve immediately whilst still hot and creamy.