4 Cups Water
1 Chicken Stock Cube
1 teaspoon Salt
1 1/2 Cups Polenta
3/4 Cup Parmesan Cheese, Grated
3 Tablespoons Butter
Baby Basil Leaves (Optional)
Bring the water and stock cube to a boil in a large saucepan. Add the salt and gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is soft (make sure you keep stirring) for 15 to 20 minutes. Remove the saucepan from the heat and add the cheese and butter. Stir until the butter and cheese have melted. Season well with salt and pepper. Serve with torn baby basil leaves (if wanted).
Note: Great with a swirl of balsamic glaze through it.