Bring liquid to a rolling boil: In a large, heavy-bottomed saucepan or Dutch oven, bring 4 cups of broth/water and 1 tsp salt to a vigorous boil over high heat.

The slow-rain pour (Prevents lumps): Reduce heat to medium. Hold 1 cup of cornmeal in one hand and a wire whisk in the other. Slowly stream the cornmeal into the bubbling liquid in a gentle, steady rain while whisking continuously. (Pouring all at once creates rock-hard clumps).

Simmer on low for 25 minutes: As soon as the mixture thickens into a batter (about 1 minute), reduce the heat to the lowest possible setting. Cover the pot with a lid (bubbling polenta spatters!). Cook for 25 to 30 minutes, giving it a brisk whisk every 5 to 6 minutes to ensure it does not stick to the bottom.

Beat in butter and cheese: Remove pan from heat. Vigorously beat in 3 tablespoons butter and ½ cup freshly grated Parmigiano-Reggiano until the polenta becomes glossy, silky, and thick like warm pudding.

Serve immediately: Spoon warm onto shallow plates or bowls. Serve under braised short ribs, our classic chili, or sautéed garlic mushrooms.