In a medium saucepan, bring 1 teaspoon salt and 4 cups of water to a boil.
Once boiling, reduce stove to low and slowly add in the polenta whisking constantly during the addition so as not to form lumps
Continue to whisk vigorously for 2 minutes then cover and simmer on low for 20 minutes
Once 20 minutes has passed, remove the polenta from the heat whisk in the butter, cheese, and ¼ cup of chicken stock. If the polenta is still rather thick, add in an additional ¼ cup of stock.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/zesty-chicken-meatballs-creamy-polenta/