• 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.

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