Creamy Stovetop Polenta

This is by far the best polenta dish I have made.  A great alternative to rice and mashed potato as a bed on which to place a hearty meal.  Great accompaniment to snaggers and onion gravy or stewed beans.

(Serves 4)
150ml milk
½ tsp salt
150g coarse cornmeal
50g butter
25g grated parmesan (optional)

Put the milk in a large, heavy-based pan along with 600ml water and the salt, and bring to the boil. Meanwhile, measure out the cornmeal and put it near the hob.
It is vital to add the polenta very slowly, stirring constantly, or it will end up lumpy.
When the pan comes to the boil, add the cornmeal, letting it run in thin streams through your fingers, whisking continuously. Stir for a minute or two until it thickens.   Allowing it to thicken before you turn the heat down is also important.
Turn the heat right down and stir well, roughly every 4-5 minutes to prevent it sticking, for about 35-45 minutes, until the polenta begins to come away from the sides of the pan. Stir in the butter and cheese, if using, then put on a serving dish.

Reconstitute leftovers as below.

Source:  How to Make the Perfect Polenta

Here is a more traditional approach.

Makes about 4 cups

What You Need

Ingredients
4 cups water
1 teaspoon salt
1 cup polenta or yellow cornmeal
1 cup cheese (optional)
1-3 tablespoons butter (optional)
Equipment
2- to 3-quart pot with lid
Whisk
Long handled spoon or sturdy spatula

Instructions

1. Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the salt.
2. Pour the polenta into the boiling water. While whisking gently, pour the polenta into the boiling water in a steady stream.
3. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.
4. Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.
5. Stir in cheese and butter, if using. Stir the cheese and butter into the polenta, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

Additional Notes:

• Leftover Polenta: Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried. To make it creamy again, warm it with a little broth, milk, or water, and stir vigorously. It won't be quite as creamy as it was originally, but it should still be pourable.

Source:  Creamy Stovetop Polenta