Created by Galley_Wench on December 2, 2011
Step 1: Bring water to a boil and add the cornmeal. Cook for 5 minutes, reduce the heat and add the cream.
Step 2: Simmer for one minute and add the rest of the ingredients. Cover and let sit for at least 5 minutes before serving.
Step 3: Note: The polenta may be made in advance, cooled and reheated when neeed. When reheated, you may need to add more or cream, depending on your preference.
Step 4: If you're making the polenta to use for Crisp Polenta Wedges, then spoon the polenta into a mini nonstick loaf pan and refrigerate. When ready to use invert the loaf pan on a plate and slice. See Crip Polenta Wedges for simple directions.