Coat the inside of a 9 x 13" casserole dish with pan spray. In saucepan, bring the milk and butter to a boil; add the sugar and salt. While the milk is boiling, add the corn meal, stirring continuously. Work quickly to eliminate lumps before they set. Allow to cook for a couple minutes or until the texture is smooth (this process is very similar to that of cooking cream of wheat). This would be the time to add cheese, bacon, or whatever you would like. When polenta is done, is should start pulling away from the pan. Remove from heat and spoon into casserole dish. Allow to set at room temperature. Polenta may be served immediately after it sets or be reheated later. It is best if served within a few hours. Very good!