Recipe - Hard Polenta

3 cup Water
2 cup Milk
1 One half teaspoon Salt
1 One fourth cup Polenta, medium grain
1 teaspoon Thyme (optional)
1/8 teaspoon Freshly ground black pepper
One half cup Grated Parmesan
2 teaspoon Olive oil

this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:

In a 2quart saucepan place 2 One half cups of the water, the milk, amd the
salt. Bring to a simmer, being careful that the pot doesn't boil over.
Place the polenta in a small bowl and stir in the remaining One half cup of
water. Slowly stir the polenta into the boiling milk and water. Stir
regularly until it begins to thicken, about 3 min. Reduce the heat and
simmer the polenta, uncovered, for 30 minutes, stirring regularly, until
very thick. Stir in the remaining ingredients except the oil. Oil a 9 One half x
5 One half inch loaf pan and fill wioth the warm polenta. Smooth the polenta
out evenly with a rubber spatula. Cover the pan and refrigerate several
hours or overnight until completely cooled and firm. To serve, pop the
polenta out of the pan and slice about 3/8 inch thick. Panfry the slices
in olive oil until golden brown on both sides. Or place in an oiled sheet
pan and sprinkle with grated Parmesan cheese. Broil until hot and lightly
browned. Posted to TNT Prodigy's Recipe Exchange Newsletter by Pete or
Julie Caler petec@cynet.net on Apr 27, 1997