Decadent Gruyere Polenta
2 1/2 cups whole milk
2 1/2 cups water
1 tsp sea salt
a pinch of nutmeg
1 cup polenta
1/2 cup heavy cream
1 1/4 cup gruyere, finely grated
1/4 cup cooked ham, cut into 1/4-inch pieces (optional)
Bring milk, water, salt and nutmeg to a boil in a large saucepan. Watch it carefully as it may boil over quickly. Turn heat down to low and add polenta in a steady stream, stirring constantly with a whisk. Cook until it is thickened and leaves the side of the pan when stirred, about 20 minutes (if using instant polenta, cook time will be a few minutes).
Remove from heat and stir in cream, half of the cheese and ham bits (optional). Pour into a gratin dish or 4 individual ramekins. Sprinkle with remaining cheese.
Broil for 1-2 minutes or until golden.
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