Easy creamy cheesy and buttery polenta, perfect for topping with meat or veggies.
Bring stock and slt to a boil in a saucepan. Turn down the heat. Slowly add the cornmeal while whisking so it doesn't clump up. Continue to whisk gently. Cook for about 10-30 minutes, depends on your cornmeal. The finer the quicker it cooks, the coarser the longer it cooks. Continue to mix around so nothing sticks to the bottom. Caution, it will sputter!
When the polenta is thick, stir in 1/2 cup milk, and then, turn off the heat, add the cheese and butter. Stir until smooth and creamy.
Spoon the polenta into individual serving bowls, and top with your favorite toppings. Sprinkle on finely minced fresh herbs as a garnish. Enjoy!