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Butter a bread loaf pan and set aside.
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In a medium saucepan over medium heat, add milk, water and a pinch of salt. Bring almost to a boil, stirring to combine.
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When liquids are almost boiling, whisk in the cornmeal, whisking constantly to combine and to avoid lumps.
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Lower heat to low, bringing mixture to a simmer.
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Stir constantly until thick (like the thickness of oatmeal when done); around 20 minutes.
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Spoon finished polenta into the buttered loaf pan and put into the refrigerator for approximately 30 minutes or until fully cooled. Polenta should be of a thickness allowing you to form into patties or to slice into pieces to pan brown.
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Forms thick slices or patties to your preferred size. Brush each side with olive oil and place in the skillet over medium-high heat.
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Allow to brown on each side and warm in the middle. Place on a plate and top with greens below.