1 c cornmeal, polenta grade

1 tsp salt

1 quart water

2 Tbl butter

½ c parmesan cheese, grated

Put cornmeal, salt in large heavy bottomed pot. Slowly whisk in water. Bring to boil, adjust heat so barely simmers. Cook over gentle heat stirring often it isn’t crunchy and pulls away from pan 45 - 90 minutes. Stir in butter and cheese. Taste adjust salt to taste.