This recipe is from Eating In by Philip Johnson.
NOTE: Polenta is best served immediately, however, if you need to prepare in advance, cook the polenta as above, omitting the parmesan, butter, sea salt and black pepper. Allow to cool, then cover and refrigerate until needed. To reheat, put 125ml (½ cup) milk in a saucepan over medium heat and gradually whisk into the cold polenta. Heat through over medium heat, then stir in the parmesan cheese, butter and seasoning.
If you’re short on time, instant polenta will work just as well – follow the packet instructions.