Directions
Combine milk and stock in a heavy-bottomed pot.
Bring to a boil. Reduce heat to medium-low and very slowly whisk in the cornmeal to create a polenta.
Stir constantly to ensure polenta doesn’t become clumpy.
When the cornmeal is incorporated, add the cheddar, Parmesan, butter and parsley.
Season the polenta with salt and pepper.
Remove from heat.
Grease a 9-inch by 13-inch pan with butter. Pour warm polentas into pan and spread with a spatula.
Place in refrigerator overnight.
Remove polenta from refrigerator and cut into circles.
Place a non-stick pan over medium-high heat.
Add olive oil and then sear cakes on both sides until browned.
Serve warm.