Parmesan Polenta

Instructions

1. Prepare the broth
   In a large, heavy-bottomed saucepan, bring the broth to a gentle boil over medium-high heat. If using garlic, add it now to infuse the broth.
2. Add the polenta
   Once the broth is boiling, reduce the heat to medium-low. Slowly pour in the polenta in a steady stream while whisking continuously to prevent lumps from forming.
3. Cook the polenta
   Reduce heat to low and simmer the polenta, stirring frequently with a wooden spoon to prevent sticking, 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 pan when it's ready.
4. Add the dairy
   Remove the pan from heat and stir in the butter and milk or cream until fully incorporated. Allow the mixture to rest for 2 minutes.
5. Finish with cheese and seasonings
   Add the grated Parmesan cheese, salt, pepper, and optional nutmeg. Stir vigorously until the cheese is melted and the polenta is smooth and creamy. If using fresh herbs, fold them in now.
6. Adjust consistency and serve
   If the polenta seems too thick, add a splash more hot broth or milk to reach your desired consistency. Taste and adjust seasoning if needed. Serve immediately while hot and creamy, or pour into a greased baking dish to set for slicing later.