Instructions: 1. In a 2 quart heavy-bottomed saucepan, melt the butter over medium heat.

Add the oil and garlic. Sweat the garlic for about 2 minutes, but dont let it brown.

2. Add the cream, milk, and water to the pan and increase the heat to high.

Add the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove the bay leaf.

3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream. Cook, stirring constantly with a wooden spoon, until the polenta begins to thicken. Stir in the cheese.

4. Pour the polenta out into a jelly-roll pan and keep warm until ready to serve.

NOTES : To serve: The polenta may be scooped warm onto serving plates or chilled, cut into shapes, and fried in olive oil.

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