Step 1

Place the stock in a large heavy-based saucepan. Bring to the boil over high heat. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon.

Step 2

Reduce heat to medium-low and cook, stirring frequently, for 35 minutes or until the polenta is thick and creamy. The colour of the polenta will change from a bright yellow to a pale yellow and the grains will soften.

Step 3

Add the butter, grated Parmesan and parsley and stir until well combined and the butter has melted. Season well with salt and pepper.

Step 4

Serve topped with the Parmesan shavings and sprinkle with black pepper.