- 4 ounces Friuliana white polenta
- 1 quart milk
- 2 ounces unsalted butter
- 3 ounces Grana Padano cheese
- Kosher salt, to taste
- Bring milk and butter to a boil then gradually stir in the polenta.
- Cook for 15 minutes, until the polenta is thick and creamy.
- When the polenta is finished, stir in the cheese and salt.