Yield: 6 servings
| Measure | Ingredient |
|---|---|
| -JUDI M. PHELPS (G.PHELPS1) | |
| 1 cup | Yellow cornmeal |
| 1 cup | ;cold water |
| 1 teaspoon | Salt |
| 4 cups | ;boiling water |
| 2 tablespoons | Butter |
| 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.