1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
In a saucepan, bring the milk, water and salt to a boil over medium heat. Add the cornmeal in a fine stream, whisking constantly. Cook for 15 minutes over low heat, stirring continuously with a wooden spoon.
Remove the saucepan from the heat. Add the butter and cheese. Blend well.
Spread the mixture into a 20 x 10-cm (8 x 4-inch) loaf pan. Cover with plastic wrap and press quickly with your fingers to level it out. Let cool for about 1 hour in the refrigerator.
Unmould the polenta. With a knife, even out the sides of the polenta and cut into 12 slices.
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