In deep 4-quart microwave-safe bowl or casserole, combine 2 cups low-fat (1%) milk, 1½ cups cornmeal, and 1 teaspoon salt until blended.

Stir in 4½ cups boiling water.

Cook in microwave oven on High for 12 to 15 minutes.

After first 5 minutes of cooking, with wire whisk, stir vigorously until smooth (mixture will be lumpy at first).

Stir two more times during cooking.

When polenta is thick and creamy, stir in 4 tablespoons butter, cut into pieces, and ½ cup freshly grated Parmesan cheese.

Makes 8 side-dish servings.