Preparing the Cheesy White Polenta:
In a heavy sauce pan, bring the milk and water to a boil. Slowly pour cornmeal into liquid and stir continuously for 15 to 20 minutes, until it begins to thicken with a nice smooth consistency and easily moves away from the side of the pan when turned. Stir in the cheese and black pepper.
Oil the bottom of a baking dish and insert enough wax paper to cover bottom. Oil that as well. Pour polenta mixture into the baking dish and spread evenly to approximately a 1-inch thickness. Cover with another piece of oiled waxed paper and refrigerate for several hours to set. When set, run a knife along the edge of the dish and turn upside down on a cutting board to release polenta from baking dish. Remove wax paper and slice into 6 or 8 sections.