This super creamy polenta acts as a perfect base for the sweetened pork and gravy, allowing for every last bit of it to get sopped up together.
8 cups water
Kosher salt, to taste
2 cups polenta (yellow corn grits)
1/2 cup whole milk (or cream)
2 tablespoons unsalted butter
1 cup finely grated Parmigiano-Reggiano
Freshly ground black pepper, to taste
- In a large saucepan, bring water and a pinch of salt to a boil. Reduce heat to medium and slowly stir in polenta, whisking as you go to prevent lumps. Continue to cook until mixture has thickened, about 15-20 minutes. Continue whisking often to prevent lumps.
- Add milk (or cream) and butter and stir for another 1-2 minutes. Add cheese and stir until melted. Taste for flavor and adjust as desired. Season with salt and pepper and serve warm.