After having a delicious creamy polenta at L'Impero several weeks ago, I've tried to replicate it several times unsuccessfully. I've made it with water, whole milk, lowfat milk, half&half, cream, and all sort of combinations thereof. No matter what, it turns out with the consistency of paste.
I follow directions to a T, slowing whisking in the cornmeal and stirring constantly.
Any ideas or help is greatly appreciated. With the cooler weather, I'm excited about more warm dishes again!