Bring the water to a boil in a medium saucepan over medium high heat.
Slowly add the polenta, and whisk together with a metal whisk, and add 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes.
Add the milk, the butter, and the Parmigiano-Reggiano cheese to the polenta and stir together over medium-low heat until just warmed through and soft enough to drop easily from a spoon. Cover to keep warm.
To serve - spread the polenta onto a large serving board. Arrange the various toppings around the board and let people create their own polenta bowls!
Notes
You can add in different toppings as well! Some leftover short ribs would be an excellent addition – as would other roasted vegetables! Basically you can’t go wrong!