- 2 cups water
- 2 cups milk
- 1 cup heavy cream
- 1 cup polenta
- 1 tablespoon chopped lemon zest
- 1 teaspoon kosher salt
In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt.
Recipe courtesy of The Cookworks