In a large pot, bring the milk to just boiling, using a whisk, start whisking and slowly but steadily, add the corn meal while whisking until you are sure there is no lumps, then reduce the heat to a low simmer and continue whisking until it starts to thicken, about 5 minutes.

Once it starts to thicken, you can cover and cook for 30 minutes, stirring every 5-6 minutes. The texture at 30 minutes should be creamy and the corn grains tender, so do a taste test, if not tender enough, just keep on a low simmer, covered and stir every 5-6 minutes.

Once creamy and tender, turn off the heat, add 2 tablespoons of butter and mix in until it is about half melted then mix in 1/2 cup of Parmesan cheese (optional) and mix until melted. Take off the burner, cover and let sit for 5 minutes. After 5 minutes, stir again and taste for salt adding salt as needed. Pour into a serving bowl, top with a tablespoon of butter. Serve as a side at breakfast.