Bring 4 1/2 cups of water and a 1/4 teaspoon of sea salt to a boil.
Slowly add the polenta to the water while stirring to keep it from clumping together.
Once the mixture has thickened, after about 3 minutes, reduce heat and stir in the butter.
Once the butter is melted and incorporated, stir in the Parmesan cheese. Serve immediately
Notes
Goat cheese or white cheddar cheese could also be used in place of the Parmesan cheese if you prefer.
For additional flavor substitute chicken stock for the water.
For extra-creamy, substitute milk for half of the water.
Feel free to add herbs and seasonings if desired. Let the flavor intensity of your protein be your guide. I prefer a subtle, background flavor for my polenta.