Start by soaking the polenta in the milk or cold broth. You can do this 2 minutes before or 1 day before. This method will help reduce clumps when you add the wet polenta into the hot broth and arguably the longer you soak it the less you will cook it.

Bring the broth or water up to a boil. Reduce to a simmer on low. Slowly pour in the wet polenta. Whisk to combine. If you have any residual polenta in the bottom of the soaking bowl, add a splash of water or milk, swirl and dump it into the broth.

Simmer the broth & polenta for at least 15 minutes. Stir occasionally to make sure it is not sticking to the bottom. Simmer longer if desired.

If it begins to appear dry or clumpy add more broth or water. Every time you add water, or if your broth is unsalted, be sure to add a pinch of salt with each cup of unsalted liquid.

Finish with a pinch of salt to taste, olive oil or butter if desired.