Creamy Polenta

Instructions

1. Prepare the liquid
   In a large, heavy-bottomed pot, bring the water or broth and milk to a gentle simmer over medium heat. Add the salt. Do not let it reach a full boil.
2. Add the polenta
   Once the liquid is simmering, slowly pour in the polenta in a thin stream while whisking constantly to prevent lumps from forming. Reduce the heat to low.
3. Cook the polenta
   Continue cooking the polenta, stirring frequently with a wooden spoon for about 25-30 minutes, or until the mixture is thick and the cornmeal is tender. The polenta should pull away from the sides of the pot when it's ready. If it becomes too thick, add a little more warm water or broth.
4. Add the butter and cheese
   Remove the pot from the heat and stir in the butter and Parmesan cheese until fully incorporated and melted. If using, add the minced garlic and fresh herbs. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve the polenta
   Serve immediately while hot and creamy. For soft polenta, spoon it into shallow bowls. For a firmer polenta that can be sliced, pour it into a greased baking dish and let it cool. Drizzle with a little olive oil before serving.