Polenta and Parmesan
Polenta with Parmesan Cheese
- 1 cup fine ground corn meal
- 3 cups water
- 1 tablespoon kosher salt
- 2 tablespoons butter
- ¼ to ½ cup grated Parmesan cheese
- In a heavy bottomed sauce pan combine the corn meal, cold water and kosher salt.
- Place over medium heat and bring to a slow simmer while wisking occasionally.
- Cook over low heat for 20 minutes or until thickened stirring often.
- Stir in butter and serve.