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1
Combine the milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat.
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2
While whisking, slowly sprinkle in the polenta.
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3
Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the polenta has thickened, 5 to 8 minutes.
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4
Add the Parmesan and butter; stir until combined.
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5
Spread the polenta evenly in an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
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6
Preheat the broiler.
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7
Remove the outer ring from the springform pan.
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8
Cut the polenta into 8 wedges.
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9
Coat wedges with olive oil spray, and place on a rack in the oven several inches underneath the broiler.
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10
Broil the polenta until golden brown on top and heated through, about 8 minutes.
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11
Serve.
