POLENTA WITH CHEESE

1 cup polenta
4 cups liquid; water, milk, or combination
Parmigiano
Fontina shredded or cubed
pepper

Combine liquid and polenta over medium heat.  Stir constantly until very thick, probably at least 30 minutes, and possibly 45 minutes. At the end melt the Fontina and add the Parmigiano. Add pepper, and salt if needed.

Milk will make the polenta more creamy than water.  Better to use at least half milk. By cooking in a double boiler, one can stir less often.

A variation from Sue is to cook the polenta, and then add marinated sun-dried tomatoes, fresh oregano and rosemary, gorgonzola, and asiago or parmesian.