Start by breaking your pozole down in a food processor (a grinder might be better if you have access to one). It’s okay to leave some larger chunks as well (it gives it a more rustic feel).
When the pozole is broken down into a rough meal, cook it as you would polenta. Bring 4 part water (or stock) to a boil, then add 1 part pozole to the pot. The pozole will also take longer than normal corn meal, so add water as needed until everything comes together as polenta.
When the pozole is cooked, remove it form the heat, add a generous knob of butter, and season with salt and pepper. Finish with a generous amount of grated pamesan cheese.
Transfer the polenta into a flat dish then place it in the refrigerator to cool.