Cheesy Polenta

My all-time favorite polenta dish is at Mana Food Bar in Chicago.  This is my version of cheesy polenta.

INGREDIENTS

9 cups water
1 Tbsp salt, plus extra for seasoning
2 ½  cups yellow cornmeal or polenta
1 cup freshly grated parmesan
1 cup freshly shredded asiago cheese
1 ½ cups heavy whipping cream, at room temperature
10 Tbsp (1 ¼ sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

DIRECTIONS

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt & pepper, to taste.