4 cups (1 litre) water

2 cups (500 ml) milk

1 cup (250 ml) fine cornmeal

2 tablespoons (30 ml) butter

Salt and pepper

In a saucepan, bring the water and milk to a boil. Sprinkle in the cornmeal, whisking constantly. Cook over medium heat, stirring frequently with a wooden spoon, about 30 minutes.

Off the heat, add the butter and stir vigorously. Season with salt and pepper. Keep warm. If necessary, add more milk if the polenta sat for too long and seems to thicken.

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