This produces a creamy polenta that is soft enough to spread on a board or plank, but will set up around the edges to contain any sauce you ladle on top.
- 2 cups milk
- 2 teaspoons kosher salt
- 1¼ cups medium-grind cornmeal
- 1/3 cup unsalted butter
- 1½ cups freshly grated Parmesan cheese
- In a large pot, bring 4 cups of water, the milk, and salt to a boil over medium-high heat. Reduce the heat to medium-low and slowly whisk in the cornmeal. Cook, whisking constantly, for about 3 minutes to prevent lumps.
- Continue to cook for about 20 minutes, stirring often with a wooden spoon. The mixture should bubble every so often but not boil. After 20 minutes, whisk in the butter and cheese, stirring until melted and fully incorporated.