My Italian Grandmother's Tips for the Best-Ever Polenta

Bring 1 qt. of lightly salted water to a boil.

Once boiling, slowly pour in the polenta in a thin, steady stream while whisking vigorously.

Reduce heat to low, whisking regularly, paying particular attention to the corners of the pan to prevent sticking.

Taste the polenta after about 10 minutes, it should be very thick, and the individual grains should be beginning to soften.

Add 180 ml of milk a splash at a time whisking well in between additions and a few cracks of black pepper. Let cook another 10 minutes or so and taste again, there should be no grittiness, and it should taste smooth and creamy.

If it's still a bit thick for your preference, add in the last quarter cup of milk. I like mine very pourable, so I tend to add the whole cup.

Whisk in cheese and cook until melted and homogenised.

Once the cheese is incorporated, remove from heat and stir in butter. Taste one last time for seasoning and adjust as needed.