3 c beef stock
2 c whole milk
3/4 t salt
1 c coarsely ground polenta
1 c freshly grated Parmesan cheese
Bring the stock, milk and salt to a boil. Whisk in the polenta in a slow, steady stream. Reduce the heat to very low and simmer, about 15 minutes, stirring often. Remove from the heat and stir in the Parmesan. Season to taste and serve.