Polenta

• start out with about 6 cups water
• 1.5 cups polenta
• 1 Tablespoon kosher salt
• 3 Tablespoons butter (yes, butter )
  
• 1/2 cup grated Parmesan cheese

Bring the water to a simmer. Slowly add the polenta in a steady stream into the pot and whisk as you add it. Whisk for a couple of minutes and then let the polenta do its thing. Keep it at a low simmer. It may pop out at you, so be aware. Switch to your rubber spatula and give the polenta a good stir every now and then. When it absorbs all the water, add more water. And more. And keep stirring. And add more water. After about an hour, the polenta will be done. The granules will have become creamy and soft. Take it off the heat, add the butter and parmesan. You can serve it at this point with grilled meat or even put a nice bolognese sauce over it. That makes a great meal.

I took mine and poured it into an 8x8 baking dish. I chilled it for several hours in the fridge, cut into circles with a biscuit cutter and grilled it. I did add chopped fresh basil on top and more parmesan cheese.