Makes 8 servings
Ingredients
- 4 cups water
- 3/4 cup yellow cornmeal
- 1/4 cup Parmesan cheese, grated
- 1/2 pound pepper Jack cheese, grated
- Kosher salt, to taste
- 1/4 teaspoon ground white or black pepper
Directions
- Heat the water to a simmer in a medium saucepan. Gradually pour the cornmeal into the stock while stirring constantly. Cook over low heat, stirring almost constantly with a wooden spoon, until the polenta pulls away from the sides of the pot, about 20 minutes.
- Remove the pan from the heat and stir in the Parmesan, Jack cheese, salt, and pepper. Serve the polenta immediately.
