Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 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.