Recipes Desert Polenta with Cheddar Be the first to rate & review! Craig Higgins, the chef at Tongabezi Camp in Zambia, has been instrumental in devising menus and training chefs at many safari camps. This polenta has become a menu standby. Great Comfort Food Recipes By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Ingredients 1 tablespoon unsalted butter 1 teaspoon minced garlic Pinch of nutmeg Pinch of ground cloves 2 1/2 cups milk 2 1/2 cups water 2 teaspoons kosher salt 1 cup coarse cornmeal or polenta 4 ounces Cheddar cheese, grated (1 cup) Pinch of paprika Directions Melt the butter in a large heavy sauce-pan. Add the garlic, nutmeg and cloves and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the milk, water and salt and bring to a boil. Whisking constantly, add the cornmeal in a thin stream. Cook over moderately low heat, stirring frequently with a wooden spoon, until the polenta is thick and creamy, about 30 minutes. Stir in the cheese and paprika and serve. Rate it Print