*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
Using a 4 to 6 quarts pot, pour 10 cups of cold water and add oil, salt and polenta.
Stir with a wooden spoon or whisk to blend.
Place pot over a medium-high heat and cook for about 8 to 10 minutes stirring constantly until thickens.
Lower the heat to low and let it cook for another 15 to 20 minutes.
Turn off the heat and add the Parmigiano cheese, butter and yogurt cheese and blend it all together.
Ladle 1 cup of hot polenta into a serving bowl.