Basic Polenta, HTCE pg. 485

Taking it a bit easier tonight I decided to make one of Bittman's recipes with my basic crunchy kale and Herbes de Provence spiced chicken breast. The result was delicious.
As I began writing this I realized that Doris made this recipe once before, but it looks like we got different results. Doris' looks creamier and mine came out firm with some heft. This could have to do with cooking time. Bittman says that after you've brought the milk, water and salt to a boil, to whisk the polenta briskly to make sure it doesn't clump. I did that, but it solidified pretty quickly, calling into questions his directions to let it cook for 10 to 15 minutes.
By the time I had stirred in the butter (6 minutes or so) the polenta was thick enough to serve, and thick enough to mold into disks to fry if we had wanted.
Once plated we added grated Parmesan cheese and ground pepper. Next time I think I'll use chicken broth instead of plain water and will make Bittman's herb variation where you stir in sage and rosemary while cooking and minced garlic at the end. Sounds pretty good. This was such an easy dish, I know we'll make it again, especially on hectic weeknight.