Instructions

• For firm polenta, use 32 fl oz (960 ml) water; for soft polenta, use 40 fl oz (1.2 L) water.
• Bring water to a boil in medium saucepan. Add 1 teaspoon salt. Gradually pour in cornmeal, stirring constantly.
• Lower heat to a gentle simmer. Cook for 45 minutes, stirring every 10 minutes. Thin with up to 8.1 fl oz (240 ml) water if too thick.
• Taste to ensure grains are fully cooked. Season with salt and pepper. Stir in butter, top with Parmesan, and serve immediately.