serving of 8 >> adjust the amount for 34
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup polenta
1/2 teaspoons ground black pepper
4 tablespoons unsalted butter
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.