|Cold water/6 cups water and 2 cups milk or cream||8 Cup (128 tbs)|
|Coarsely ground cornmeal||2 Cup (32 tbs) (mixed with 1 cup finely ground cornmeal)|
|Finely ground cornmeal||1 Cup (16 tbs) (mixed with 1 cup finely ground cornmeal)|
|Unsalted butter||2 Tablespoon|
|Grated parmigiano-reggiano cheese||1⁄2 Cup (8 tbs)|
Bring the water to a boil in a large, heavy pot over medium heat and add the salt. Place the cornmeal in a bowl and place it near the pot. As soon as the water begins to simmer, start pouring the cornmeal by the handful in a slow, thin stream, and stir constantly with a long wooden spoon or a wire whisk to prevent lumps. When all the cornmeal has been incorporated, reduce the heat a bit and stir the polenta with a wooden spoon, reaching all the way to the bottom and the sides of the pot. Cook the polenta at a steady simmer stirring constantly. As it cooks, the polenta will thicken considerably and will bubble and spit back at you. Reduce the heat a little to avoid being splattered by the bubbles. Cook and stir the polenta for about 20 minutes. Polenta is done when it comes away effortlessly from the side of the pot. If using butter and parmigiano, add it to the cooked polenta just before turning the heat off, and stir until everything is well incorporated and polenta has a smooth, creamy, thick consistency.