- kosher salt
- 2 cups instant polenta
- 1 cup grated Parmesan (4 ounces)
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- In a medium saucepan, bring 8 cups water to a boil. Add 1 tablespoon salt. Slowly whisk in the polenta. Cook over medium heat, whisking constantly, until the polenta thickens, 3 to 4 minutes.
- Remove from heat and stir in the Parmesan and butter.