Easy Polenta

• 8 cups lower-sodium chicken broth (such as Swanson), vegetable broth, or water
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cups uncooked polenta or cornmeal (such as Anson Mills)
• 7 ounces Parmigiano-Reggiano cheese, grated (about 2 packed cups)
• 1/2 cup unsalted butter (4 ounces)

Instructions Checklist

1. Bring broth to a boil in a medium saucepan over high. Stir in salt and pepper; remove from heat. Gradually add polenta, whisking constantly. Cover and let stand 45 minutes.
2. Add cheese and butter, whisking vigorously to break up any lumps. If desired, serve with pork loin and vegetables.