Preparation:
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 1/2-inch slices and slowly sauté‚the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce. |
