| 4 cups | Water |
| 1 cup | Milk |
| 1½ tsp | Kosher salt |
| 1 cup | Medium-grind polenta |
| 3 tbsp | Butter |
| ½ cup | Parmesan or Grana Padano cheese, finely grated (please note if you use Grana Padano do not add extra salt before tasting.) |
Add the water and milk to a heavy-based saucepan or small Dutch oven.
Bring to a gentle boil over medium heat, then stir in the salt.
Gradually sprinkle the polenta into the saucepan while whisking continuously.
Continue whisking until all the polenta has been incorporated and there are no lumps.
Reduce the heat to very low and bring the polenta to a gentle simmer.
Cover and cook for approximately 25–35 minutes. Depending on the grind of the polenta, it may take up to 45 minutes.
Stir well every 10 minutes to prevent the polenta from sticking to the bottom of the saucepan.
The polenta is ready when it is thick, soft and creamy, and begins pulling away from the sides of the saucepan when stirred.
If the polenta becomes too thick, stir in a small amount of extra warm water or milk until the desired consistency is reached.
Remove the saucepan from the heat.
Stir in the butter and finely grated Parmesan or Grana Padano until melted, smooth and creamy.
Taste and adjust the seasoning with additional salt if needed. Serve warm.