INGREDIENTS

• 2 cups whole milk
• 1 cup vegetable stock
• 2 teaspoons salt
• 1 cup polenta
• 3 tablespoons unsalted butter, cut into cubes
• 3/4 cup grated Parmesan cheese
• 1 teaspoon chopped fresh rosemary
• Flaky sea salt

HOW TO MAKE IT

1. Place a 4-quart STAUB Dutch oven on the STAUB Multicooker and choose the Braise setting. Set the braising time to 30 minutes (the lowest possible time allotment) and cover to preheat.
2. When preheated, add the milk, stock, and salt, and bring almost to a simmer (you’ll start to see little bubbles over the surface of the milk). Add the polenta to the liquid, stirring constantly. Continue stirring until the liquid has begun to thicken as the polenta absorbs it but the polenta is not sticking to the bottom, about 1 minute.
3. Choose the Slow Cook Low setting and top the polenta with the butter. Cover, and cook, without stirring for 1 hour. Give the polenta a good whisk, fold in the cheese and rosemary and serve immediately, topped with flaky sea salt.