- Place the polenta in a suitable jug with a pouring lip. Bring the stock to the boil in a large pan and season with the pepper.
- Reduce the heat, then gradually pour in the polenta in a steady stream, whisking vigorously. Continue cooking over a very low heat, stirring occasionally, for 20 minutes. It is ready when it leaves the side of the pan.
- If the polenta is to be grilled or fried, pour onto a flat tray, smooth out and allow to cool. For wet polenta, served hot, stir in the butter, Parmesan and serve immediately.
- To grill or fry, cut the cold polenta into thin slices and brush with olive oil before cooking.