• 1 ½ cups water
  • 2 cups milk
  • 2 tsp. garlic, minced
  • ½ tsp. Sergeant’s Pepper
  • 1 ½ tsp. salt
  • 1 cup polenta (not instant)
  • 4 tbsp. unsalted butter
  • ½ cup Gouda, shredded


In a heavy-bottomed saucepan, combine water, milk, garlic, Sergeant’s Pepper, and salt. Bring to boil. Adjust heat to low and whisk in polenta. Simmer, stirring often, until polenta thickens, about 25 minutes. Add cheese and stir until melted. Serve.

Note: As polenta begins to soften, it will bubble and spit like lava. Be careful of burns.