Polenta (Corn Grits) (Humitas)

This is like cream of wheat- but cream of corn.
 

1/2 Tbsp butter 

2 c. water

2 c. milk (or almond milk)

1/4 tsp salt

1 c. yellow corn polenta 

honey or maple syrup or sugar

Melt butter and spread around the bottom of the pan. Add water, milk, and salt and bring to a boil. Stir in corn polenta and reduce heat to low. Cook slowly for 5-30 minutes. (5 minutes is all it needs, but to absorb all the liquid and have it turn out really creamy- go for longer). Serve drizzled with honey or maple syrup. 

I eat this with honey and sometimes with Chilean tomato salad on top (the sweet and savory taste good together and very much like Chilean Humitas). Chilean tomato salad is just peeled and diced tomatoes, a minced clove of garlic, a handful of cilantro chopped up. salt to taste, a squeeze of lemon, and drizzle of olive oil. 

Papi makes great cheesey grits- he stirs in an egg or two, cheese, green chilies, and salt. Just to show you that you can do a lot with corn mush!