Polenta

Polenta with Spinach and Cheese
(Serves 4 for dinner, with enough left over to make brunch for 2.)

Ingredients
4 cups water
4 cups milk (I use 2% reduced fat)
1 1/2 teaspoons salt
1 1/2 cups quick-cooking polenta (good quality cornmeal)
2 garlic cloves, minced
1 package frozen chopped spinach, defrosted and drained
4 Tbsp butter
½ cup grated Gruyere (or your favorite melty cheese)
1/4 cup freshly grated Parmigiano

Preparation
Combine the water, milk, and salt in a heavy large saucepan (or pot). Bring the liquid to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.

Make sure you squeeze as much water out of the spinach as possible. Add the spinach and garlic to the polenta. Continue to stir constantly to keep scalding bubbles from popping up.

Stir in the butter and cheese. Season the polenta, to taste, with salt and pepper.