• 1 cup milk
  • 2 cups water
  • 1 cup quick-cooking polenta
  • Salt and pepper
  • A few grates nutmeg, to taste
  • 2 tablespoons butter
  • 1 tablespoon Acacia honey
  • 1 ½ cups freshly grated Parmigiano-Reggiano


Serves: 4


Bring water and milk to a simmer and whisk in polenta. Once it starts to come together, season with salt, pepper and nutmeg. Once thickened, remove from heat and stir in butter, honey and cheese.