Serve soft polenta just as you would mashed potatoes. Try it with meats, such as Osso Buco with Gremolata, and hearty stews. Or spoon it into a bowl and top it with a favorite sauce, such as Bolognese. Use medium- or fine-textured yellow cornmeal rather than stone-ground, and make sure it's not a mix (which contains flour, leavening, and salt) or self-rising cornmeal (which has leavening and salt).
Bring first 5 ingredients to a boil in a large saucepan over medium heat. Gradually add cornmeal, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in cheese and parsley. Spoon into individual bowls. Garnish with flat-leaf parsley sprigs, if desired.