Ingredients
6 cups whole milk
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 3/4 cups instant polenta
2 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
Freshly ground pepper
Preparation
Bring milk, salt, and oil to a slow boil in a large saucepan over medium heat. Gradually add polenta, whisking constantly. Reduce heat to low. Cook, stirring often, until thickened, about 3 minutes. Remove from heat. Stir in butter and Parmesan. Drizzle with oil, and season with pepper. Serve immediately.
