Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup cornmeal fine or coarse
- 3 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
Instructions
- In a medium saucepan, bring the water and salt to a boil over high heat.
- Gradually whisk in the cornmeal and reduce the heat to low. Cook, stirring frequently, until the polenta thickens and becomes creamy, about 30 minutes.
- Remove from heat, then stir in the butter and Parmesan cheese until fully melted. Serve immediately.
