4 cups Water or light, low sodium stock
1 tsp Salt
1 TBS Butter
1 cup quick cooking Polenta
½ cup grated Parmigiano Reggiano
milk or cream, if needed, to taste
Add salt and butter to water or light stock and bring to a boil. Pour in the polenta and reduce heat, stirring constantly. The mixture will begin to thicken in just a few minutes. Add grated parmesan, continuing to stir until well-incorporated - if polenta becomes too dry or thick, add water, milk or cream.