3 cups whole milk
1 tsp sea salt
a pinch of nutmeg
1 cup polenta
1/2 cup heavy cream
1 1/4 cup gruyere, finely grated
Bring milk, salt and nutmeg to a boil in a large saucepan. Watch it carefully as
it may boil over quickly.
Turn heat down to medium-low and add polenta in a steady
stream, stirring constantly with a wooden spoon.
Cook until it is thickened and leaves the side of the pan
when stirred, about 20 minutes (if using instant polenta, cook time will be a
Remove from heat and stir in cream and half of the cheese. Pour into a gratin
dish or 4 individual ramekins. Sprinkle with remaining cheese.
Broil for 1-2 minutes or until golden.