Cornmeal Pudding (Polenta)

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   1) In a large saucepan, add the water, milk, and salt and pepper to taste. Bring to a boil over medium high heat.

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   2) Lower the heat to medium. Using a heavy wooden spoon, stir in polenta a little at a time, always stirring in the same direction. When all the polenta has been stirred, mixture should start to thicken.

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   3) Turn the heat down to medium low and continue to stir vigorously and constantly in the same direction for about seven minutes.

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   4) Remove from the heat, add the butter and the Romano cheese, and blend thoroughly.

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   5)Lightly coat a work surface with the olive oil. Pour the polenta over area and spread evenly to 1/2 in thick and let cool completely, about 30 minutes.

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   Alternatives: Add 1/2 c of cheve(goat cheese) and 2 tbsp of heavy cream in place of Romano cheese. For richer, add 1/3 c of mascarpone along with butter and romano cheese.

* Per serving · 4 servings · Values may vary.