Add 250ml of rice to a microwave safe bowl. Add a pinch of salt and 625ml of boiling to the rice and cover with a tea towel. Microwave for 23 minutes. Do not open the microwave oven door – stand the rice for another 10 minutes. Flake the rice and serve.
Place a saucepan on medium-high heat. Pour in the chicken stock, add the salt and bring to the boil. Slowly pour in the polenta while whisking. Keep whisking until there are no more lumps. Reduce the heat to a low simmer and cook for about 5 minutes, while still whisking, until the polenta thickens. Cover the saucepan with a lid and cook for a further 30 minutes. Whisk every 5 minutes or so. Turn off the heat and stir in the butter and parmesan. Cover the polenta with a lid and stand for a final 5 minutes before serving.
My Whisk and I 