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How to make the polenta ricca: combine the milk with
a quart of water in a pot, bring it to a boil, salt it with a good pinch
of salt then stir in the corn meal, being quick to avoid the formation of
lumps.
Stir in the clarified butter and continue to cook the polenta over
a medium flame, stirring all the while, until it begins to pull away from
the sides of the pot (this will take an hour or more).
Stir in the diced
cheese, and if you want even more cheese, add some grated Parmigiano to
the polenta ricca. Serve a
salad afterwards to refresh the palette. | 
