4 cups water
1 tablespoon table salt
1 cup cornmeal
1 stick of butter ( cut in slices )
1 cup Parmigiano-Reggiano cheese, grated
In a large pot, bring water to a boil. Add salt. Gradually add the cornmeal, one tablespoon at a time while stirring vigorously. Lower heat, and stir for about twenty minutes, until the mixture thickens. Add the stick of butter in portion slices. Stir in Parmigiano-Reggiano cheese. Pour polenta into separate bowls and top with marinara sauce and grated cheese. Serve immediately.
To serve polenta in firm squares instead of creamy style, pour into a baking dish or pan and allow to settle. Sprinkle a very generous amount of Parmigiano-Reggiano cheese. Add marinara sauce. Cut into squares to serve.
Camille’s Tip: Polenta is best cooked with water, as milk or chicken stock can take away from the flavor of the corn.