Polenta

• 2 c. water or stock
• c. grated Parmesan, optional
• tsp. salt
• 2T. butter
• c. polenta (cornmeal)

Heat the water or stock in a heavy pot to a simmer. Add the salt. Slowly whisk in the polenta, stirring constantly for about five minutes. Cook another 15 minutes, stirring occasionally. Stir in the butter and cheese, if using, and serve.

This article appears in Sep 10-16, 2009.