Soft Polenta

This is my favourite way to have polenta, soft and creamy. It is fantastic with braised dishes, pasta sauces (replacing the pasta) and simple sautées of things like mushroom, artichoke and asparagus. It has in it the classic polenta ingredients – polenta (cornmeal), water and seasoning, and is finished with cheese and butter. If you think it is too firm you can just add some more water; it should pour like porridge.