Coarse-ground cornmeal simmers low and slow, whisked into a steady stream until every last clump disappears, then stirred patiently until it turns thick, creamy, and pulls away from the sides of the pan in that classic clean-line test. Freshly ground black pepper finishes it off with a little bite, and the whole thing gets spooned into warm bowls while it's still glossy and steaming. It's the kind of humble, whole-grain comfort food that pairs beautifully with roasted vegetables, grilled fish, or a simple drizzle of good olive oil. This one is a genuinely solid pick for a Mediterranean way of eating, easy to make on a weeknight and easy to dress up for company. Simple pantry staples, patient stirring, and a satisfying, spoonable result — polenta earns its place as a year-round side.
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Combine the water, milk, and salt in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.
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