Creamy Polenta

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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.