Easy Polenta
A recipe from the Sneaky Kitchen
3 Tbsp. real butter, or non-hydrogenated margarine
5 cups plus of milk, preferably 2%
1 12-oz. can evaporated milk
1 2/3 cups yellow corn meal
salt to taste

Melt butter in a heavy large pan, wider the better. Using a 4-C. Pyrex measuring cup or a large glass bowl, heat 4 C. milk to the boiling point in a microwave. When hot, pour carefully into pan & turn heat to high. Stir occasionally while assembling the other ingredients, scraping bottom to prevent scorching.

Add enough milk to evaporated milk to make 2 C. Place in the lg. measuring cup or glass bowl. Whisk in corn meal, mixing until no lumps remain. As soon as milk starts to boil, pour the corn meal slurry in little by little, stirring vigorously.  Continue to stir & scrape as mixture thickens. When thick, turn heat to lowest setting & cover. Cook for at least 5 or 10 min. until the rest of the meal is ready to serve.  Polenta should be stirred & scraped off the bottom every 5 min.

Variation: Pour out a can of coconut milk (not coconut water!) & add enough evaporated milk to make 2 C. instead of the above milk & evaporated milk mix. This makes a richer polenta which is by no means low-calorie, but nutritious & delicious.

Press cooled leftovers into a shallow bowl or container; cover to store in fridge. Cut cold polenta into squares or wedges to serve fried & served with a bit of butter, gravy, or maple syrup. Or heat in the microwave; topped with a slice of cheese before heating, it's a delicious snack.  It's even great cold.