Ingredients
4 c water
1 t salt
1 cup yellow cornmeal
1/4 c butter
1/2 c grated Parmesan cheese
Preparation
Bring water and salt to boil in heavy large saucepan. Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still cream, stirring often, ~15 min. Stir in butter and cheese. Season to tast with S&P
