Polenta and Parmesan


  • 1 cup fine ground corn meal
  • 3 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons butter
  • ¼ to ½ cup grated Parmesan cheese


  1. In a heavy bottomed sauce pan combine the corn meal, cold water and kosher salt.
  2. Place over medium heat and bring to a slow simmer while wisking occasionally.
  3. Cook over low heat for 20 minutes or until thickened stirring often.
  4. Stir in butter and serve.
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