Active preparation time: 50 minutes
Total time: 3 hours
Serves: 4–5
3½ cup (828 ml) milk
1 cup (237 ml) pale ale
2 Tbs garlic, minced
2 Tbs salt
1 cup polenta
2 Tbs basil chiffonade (thin strips) + more for garnish
¼ cup Parmesan cheese
¼ cup (59 ml) olive oil
2 oz (57 g) prosciutto, sliced
¼ cup (59 ml) traditional balsamic vinegar
Cracked black pepper
In a medium heavy-bottom saucepan, combine the milk, beer, garlic, and salt and bring to a boil. Whisk in the polenta. As the polenta thickens, reduce the heat to medium-low and cover. Cook for 35 minutes, stirring often. Add the basil and Parmesan and remove from the heat.