Title: Polenta #1
Categories: Italian
Yield: 6 Servings

1	c	Yellow cornmeal
1	c	;cold water
1	ts	Salt
4	c	;boiling water
2	tb	Butter
1/2	c	Butter; melted
1/2	c	Parmesan cheese; grated

Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir. Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot.

SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into 1/2-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce.

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