5 cups water (or low sodium chicken stock)
2 tsp kosher salt
1 cups polenta
1 cup parmesan cheese
3 tbsp butter
  • large pot with lid
For the Polenta
Bring the water (or chicken stock) to a boil over high heat. Add the salt. Whisk in the polenta in a steady stream, then reduce heat to low. Keep whisking until polenta is thickened. Cover with a lid and cook for about 30 minutes, or until polenta is tender. Remove lid and stir vigorously with a wooden spoon, scraping the bottom, every 10 minutes. Add more liquid if the polenta is too thick – it will firm up considerably after being removed from heat. Stir in the parmesan and butter before serving.