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1
Bring the milk to a boil with 7 cups water in a medium saucepan; add a large pinch of salt.
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2
In a bowl, mix together the cornmeal, sage, rosemary, garlic, some pepper, and the nutmeg.
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3
Adjust the heat so the liquid simmers and begin to add the cornmeal mixture in a steady stream, stirring or whisking all the while to prevent the formation of lumps.When it has all been added, return the mixture to a boil, then turn the heat to low.
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4
The polenta should just barely be simmering; use a heat diffuser if necessary or, if youre cooking on an electric stove, move the pot to a second burner turned to low at this point.
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5
Cook without stirring for 45 minutes.
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6
The polenta will have formed a crust on the bottom of the pan at this point; carefully stir it to incorporate the liquid in the pan without disturbing the crust.
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7
Cook for another 15 or so minutes, until the liquid is absorbed.
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8
Taste and season the polenta with salt and pepper.
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9
Take the pan off the heat, stir in the butter and Parmesan, and serve immediately, passing more cheese at the table if you like.
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10
Make the polenta with 5 cups water.
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11
Immediately spoon or pour the polenta into a buttered baking dish so that it is about an inch thick.
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12
Top with about a cup of freshly grated Parmesan cheese and broil until the cheese melts and browns slightly.
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13
Cut into squares and serve, with meat, poultry, or bean dishes.
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14
Make the polenta with 5 cups water.
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15
When its done, turn the pot over and pour the polenta out onto a board.
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16
Let cool slightly, then cut with a string into 1/4- to 1/2-inch-thick slices.
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17
Now you can brush with olive oil and grill, with a little salt and pepper, or saute in olive oil.
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18
Or dip in egg and grated Parmesan and saute in melted butter.
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19
Stir 1 to 2 cups fresh corn kernels (or use canned or frozen, though obviously these are somewhat inferior) into the polenta during the last 5 minutes of cooking.
