For the Parmesan polenta, bring the milk to the boil, pour in the polenta while stirring constantly, add salt and leave to swell over a low heat for 30 minutes. The polenta should taste creamy and not semolina. Just before serving, stir the polenta with the cream and cold butter flakes until smooth. Season to taste with freshly grated Parmesan cheese.
Preparation Tip:
Rescue polenta: Stir dried polenta again with a little milk on the flame. Then mix with a hand blender until the desired consistency is restored. Stir the Parmesan into the polenta only before serving.
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