• Line a jelly roll pan (10 x 15 x ½) with aluminum foil, leaving a 2 inch overhang at each end, oil generously with olive oil or spray with non-stick.
• Combine the water, milk, salt and the garlic in a 3-quart saucepan. Bring to a boil over medium high heat then turn down to a gentle simmer.
• Slowly pour in the polenta while constantly whisking. Reduce the heat to medium low. Use a spatula or wooden spoon and continue stirring constantly for 5 to 8 minutes.
• Taste the polenta at this point to see if it is done. If it is gritty and hard, add a spash of water and continue cooking for a couple more minutes.

  The cook time will vary depending on the brand of polenta or cornmeal that you use. At this stage, you have to trust your instincts and adjust accordingly. The goal is for the polenta to be thick and smooth, without any raw graininess.
• Remove the polenta from the heat and stir in the cheese and butter until melted. Stir in the chopped basil
• Pour the polenta into the prepared pan, pushing it into the corners and smoothing the top. Do this while it is still hot so it spreads easily.
• Move the oven rack to the highest position and turn the broiler to high. Broil for 1 to 3 minutes or until golden brown. You may need to rotate the pan if you notice it browning unevenly.
• Transfer the polenta to the fridge and chill for at least 1 hour (or overnight if you are making this in advance).

For the topping:

• Add the goat cheese, cream, garlic, and salt to a small mixing bowl and with a hand electric mixer blend to a creamy, spreadable consistency. Stir in the chives.
• When the polenta is completely cold, lift the slab of polenta out of the pan. With a sharp knife, cut the polenta into 32 squares, then cut each square into 2 triangles.
• Spread a scant ½ teaspoon of the cheese mixture on each polenta point, add a dab of the pesto and sprinkle some chopped parsley on top.