In a saucepan, combine water, milk, and salt to boil over high heat. Slowly pour in cornmeal, whisking constantly so it doesn't lump. Reduce heat to low and cook, stirring frequently, until thick like cooker oatmeal, about 10-15 min. Cover a cookie sheet with foil and pour onto pan, spread to an even thickness. Chill for an hour in the fridge, remove pan and cut polenta into desired shapes for serving. Serve with pasta sauce and your favorite cheese.
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