To begin, bring 4 cups of water (or a mixture of water and broth) to a boil in a large pot over medium-high heat. Once the water reaches a boil, add 1 teaspoon of salt to season the liquid. Stir gently to dissolve the salt. Preheat your oven to 90°C (200°F) if you plan to keep the polenta warm before serving.

Slowly add the cornmeal to the boiling water in a thin, steady stream, whisking constantly to prevent lumps from forming. This gradual incorporation of the cornmeal is essential for creating a smooth, creamy texture in the final dish.

Once the cornmeal is fully incorporated, reduce the heat to low. Continue stirring the mixture with a wooden spoon or silicone spatula to prevent the polenta from sticking to the bottom of the pot. The polenta will begin to thicken after a few minutes, but keep stirring regularly to ensure an even consistency.

Cook the polenta over low heat for 30-40 minutes, stirring occasionally. As it thickens, you’ll notice the mixture pulling away from the sides of the pot. If the polenta becomes too thick, you can add small amounts of hot water or broth to loosen it. The goal is to achieve a smooth, creamy porridge-like texture.

Once the polenta is fully cooked and has reached the desired consistency, remove the pot from the heat. Stir in 2 tablespoons of unsalted butter for richness. This adds a silky texture to the polenta, enhancing its flavour and creaminess. Taste and adjust the seasoning, adding more salt if necessary.

For an extra layer of flavour, stir in 1/2 cup of freshly grated Parmigiano-Reggiano cheese. The cheese adds a nutty, savoury depth to the dish, complementing the natural sweetness of the cornmeal. Stir until the cheese is fully melted and evenly distributed.

If serving the polenta immediately, transfer it to a large bowl or individual plates. If you prefer a firmer texture, pour the cooked polenta into a baking dish, spread it evenly, and let it set for about 30 minutes. Once firm, you can cut it into slices and grill or fry them until crispy.

To serve, drizzle the soft polenta with a little extra virgin olive oil for a touch of richness. Garnish with additional grated cheese or fresh herbs like thyme or rosemary, depending on your preference. Serve alongside braised meats, sausages, or grilled vegetables for a complete meal.