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Sides: Creamy Polenta with Butter & Cheese

Source of Recipe

Food and Wine Magazine, 11/93


List of Ingredients

1 teaspoon salt
1 cup polenta (not instant)
unsalted butter
freshly grated parmesan
4 cups water


Recipe

In a heavy medium saucepan, bring 4 cups of water to a boil. Reduce the heat to low and add the salt. Slowly pour the polenta into the water, stirring constantly. Keep stirring for about 5 minutes, until evenly thickened and soupy. Adjust the heat to the lowest setting so that the polenta barely bubbles. Cook for 30 to 45 minutes, stirring every few minutes to keep it from sticking to the pan. If it gets too thick, just add water in small amounts until it is the consistency you want. When done, eat it right away with butter and Parmesan cheese. Serves 4.