Creamy Polenta

• 4 cups (960 ml) heavy cream
• 4 cups (960

In a large heavy-bottomed saucepan set over medium-high, heat the heavy cream and milk until scalded, about 5 minutes. Carefully whisk in the kosher salt and continue whisking until the liquid is very frothy, like a cappuccino. While still whisking, slowly pour the polenta into the pot. Continue to whisk until the granules swell, about 8 minutes. At this point, switch to a wooden spoon to stir