I found a better way to get the results I like with polenta, so I changed up these instructions.
Ingredients
3 cups stock/water
Whisk
2 tsp. salt
Parmesan cheese
1 tbs. butter
Equipment
Heavy bottomed pot
Whisk
Directions
Add 3 cups of stock and/or water (or even a bit of milk or cream) to a heavy-bottomed pot. Note: 3 to 1 polenta to liquid has been infallible for me, but you can thin out a stiff pot of polenta by adding liquid sparingly. This trick works for girts. cornmeal mush. and cou-cou as well. Hot water woks best for this.
Whisk in 1 part polenta.
Add 1 tsp. of salt per dry cup of polenta (adjusted if your stock is very salty).
Stir until the mixture comes to a boil.
Reduce heat to a simmer.
Cook for about 20 minutes. Stir every 3 to 5 minutes loosening up the polenta at the bottom of the pot. Cooking times may vary due to stove temperatures and volume of polenta. The polenta is ready to eat when it is uniformly soft.
Stir in ½ cup of parmesan cheese (freshly grated is best) and/or 1 tablespoon of butter
