• 2 Cups of 2% Milk
• 1 ½ cups Water
• Kosher Salt to taste
• ¾ cup Polenta
• 2 tbsp Unsalted Margarine
• ½ cup Freshly Grated Parmesan Cheese
• 1 ½ tsp of Chipotle Powder

1. Bring milk, water, salt and butter together to a boil
2. Reduce heat slightly and add parmesan cheese and chipotle powder
3. While still on medium heat, slowly add polenta and stir in well.
4. If to thick, add a touch more milk.

Assemble

Place hot polenta in center of the plate and top with Pecan Crusted Catfish and Mango & Apple Sweet Pepper Relish