Polenta

• 1 pound yellow cornmeal
• 2-2 ½ pints salted water
• 4 tablesp

Bring water to a boil. Pour the cornmeal in slowly, stirring constantly with a wooden spoon. Continue cooking for 20 to 30 minutes, stirring frequently, until the polenta is thick and soft and leaves sides of pan easily; add a little more water if necessary. Stir in butter and freshly grated Parmesan cheese.