I use an organic polenta grind, yellow corn meal by Bob’s Red Mill. It’s a medium-fine grind without powder that cooks quickly. You can use any corn meal, but the time can vary widely, so follow the producer’s instructions.

1. Pour the water, chicken stock, milk and half & half into a pot over medium heat. Add the salt, pepper and 1 tablespoon of butter. Whisk until it begins to boil.
2. When it begins to boil and rise in the pot, drizzle in the polenta while continuously whisking to avoid clumps
3. When the polenta is in, immediately turn the heat to low. Whisk intermittently to avoid sticking and cook until the grains are soft, about 5 minutes
4. Whisk in another tablespoon of butter and the aged asiago cheese until it is melted and incorporated into the polenta. Turn off the heat and let stand 1-2 minutes
5. If the polenta is too stiff, whisk in a tablespoon or two of water over lowest heat and keep warm
6. Transfer to a serving dish, sprinkle with the remaining 2 tablespoons of cheese and add a pat of butter on top