Polenta is delicious just served hot and dotted with butter and sprinkled with fresh-grated Parmesan cheese. Slice the polenta, arrange it in a baking dish, dot with butter and Parmesan, and bake for a hot, savory side. Leftover polenta can be sliced, fried in oil, or lightly grilled, and served as a side dish as well.
5 cups water
1/4 cup unsalted butter
1 1/4 cups cornmeal
Fresh-cracked black pepper
1 – Heat the water and butter to a simmer over medium to medium-high temperature in a large saucepan.
2 – Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
3 – Reduce heat to low. Cook for 20 to 25 minutes, uncovered and stirring frequently, until thick and creamy.
4 – Season with pepper and salt as desired.
Servings – 8 to 10