Yield: 6 servings
|-JUDI M. PHELPS (G.PHELPS1)|
|1 cup||Yellow cornmeal|
|1 cup||;cold water|
|4 cups||;boiling water|
|½ cup||Butter; melted|
|½ cup||Parmesan cheese; grated|
Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir.
Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot.
SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into ½-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce.