Cheese Polenta

2 c. low-fat milk
2 c. water
1/4 t. freshly grated nutmeg
1/2 t. salt
1-1/4 c. cornmeal
2 T. cold unsalted butter, cut into bits, divided
4 T. grated Parmesan cheese, divided
1/2 c. grated sharp cheddar cheese
1/2 c. grated Monterey Jack or Muenster cheese

Generously butter a 9" pie plate or shallow 1-qt. baking dish and set aside.

Combine the milk, water, nutmeg, and salt in a heavy medium saucepan and bring to a boil. Reduce the heat to a simmer and very slowly sprinkle in the cornmeal, whisking continuously. Cook 5 minutes or until the cornmeal mixture pulls away from the sides of the pan.

Remove the pan from the heat. Whisk in 1-1/2 T. of the butter and 2 T. of the Parmesan cheese.

With a rubber spatula, spread half of the polenta mixture in the prepared pie plate or baking dish. Top with the grated cheddar and Monterey Jack cheeses. Spread on the remaining polenta, then sprinkle on the remaining 2 T. Parmesan and dot with remaining 1/2 t. butter.

Let the polenta sit for at least 15 minutes, or cover and chill for up to 24 hours. When ready to cook, preheat the oven to  400 degrees. Bake uncovered 30 minutes or until golden brown and bubbly.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 138.