Smooth and creamy polenta is light and delicious when made with milk. Fry it up for a real treat.
1cupstone-ground yellow cornmeal
2tablespoonsunsalted butter, melted
Combine the milk, butter, sugar, and salt in a heavy saucepan and heat just to a simmer.
Slowly add the cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes.