Polenta with Butter and Cheese
Per 1⁄2 cup
4 cups water, boiling
1 teaspoon salt
1 cup coarse yellow cornmeal (polenta)
1⁄2 cup grated Parmesan cheese
1 tablespoon butter
Add salt to the boiling water. Whisking constantly with a stiff wire whisk, gradually pour cornmeal into water in a steady stream, whisking out lumps. Continue whisking constantly until mixture thickens.
Lower heat to a very low simmer. You should see only the occasional bubble plopping up through the polenta. Beware: The polenta is molten lava at this point, and spattering can be hazardous. Stir regularly with a wooden spoon until full thickening is achieved, about 25 minutes. Stir in cheese and butter; remove from heat. Serve immediately, or allow to cool for grilling or frying.