Time: 15 minutes
1½ cups coarse cornmeal
1 cup milk
2 tablespoons freeze-dried corn powder
Salt and black pepper
1 cup grated Parmesan cheese
2 tablespoons butter
Put the cornmeal, milk, freeze-dried corn powder, and 2½ cups water in a small pot over medium heat; season with salt and pepper. Cook, whisking more or less constantly, until the polenta has absorbed all the liquid and thickened, about 10 minutes. Turn off the heat, and stir in the Parmesan and butter. Taste and adjust the seasoning, and serve warm. (Store leftover polenta in an airtight container in the refrigerator for up to a few days.)
