Ingredients
2 quarts chicken broth or water
2 teaspoons coarse salt
1 box (8.8 ounces) quick-cooking polenta (1 1/2 cups)
1/2 stick unsalted butter
3 ounces Parmesan cheese, grated (1 cup)
Freshly ground pepper
Preparation
Combine broth and salt, and bring to a boil. Slowly whisk in polenta, changing to a wooden spoon as the mixture thickens, and cook 5 minutes.
Stir in butter and cheese, and season with pepper.
