1 Cup Coarse Corn Meal
3 Cups Water
2 Cups Milk
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
Pinch of Red Pepper Flakes
1 Cup Asiago Cheese, grated
2-3 Tablespoon Fresh Herbs, chopped
1. Lightly grease a 3-quart casserole. Add corn meal, water, milk, olive oil, salt and red pepper flakes and stir until blended.
2. Bake corn meal mixture uncovered 35-40 minutes. (Do not worry if the mixture does not look blended. It will!) Stir cheese into the polenta, taste and add salt, if needed. Bake polenta for 10 more minutes.
3. Serve polenta within 5-6 minutes from removing from the oven.