Creamy Polenta – Fuss-free, smooth, cheesy, and creamy POLENTA made with cornmeal, cheeses, milk, and chicken stock. It makes a luscious bed for sautéed vegetables or braised pork, chicken, lamb, beef, or veal. The ultimate Italian comfort food that spells restaurant-quality. Great for regular nights or special holidays!
Melt 2 tablespoons of butter in a medium saucepan, over medium heat, then add garlic and thyme. Stir for about 30 seconds or until fragrant. Do not let it burn.
Pour in stock or water, bay leaf, milk and salt. Bring to a boil.
As soon as it boils, slowly add the polenta in a steady stream, whisking constantly to prevent any lumps. Reduce the heat to low and cover.
Stir vigorously every 10 minutes or so, be sure to scrape the sides, bottom, and corners of the saucepan as you stir.
Cook polenta thickens and is very tender and creamy, about 25. Cook an extra 5 minutes, for extra creamy.
Add cheeses and remaining butter, stir well. Adjust seasoning to taste.
Remove from the heat and transfer to serving plates or bowl garnished with grated cheese, butter and/or pepper flakes. Serve hot.