Title: Polenta #1
 Categories: Italian
      Yield: 6 Servings
 
           -JUDI M. PHELPS (G.PHELPS1)
      1 c  Yellow cornmeal
      1 c  ;cold water
      1 ts Salt
      4 c  ;boiling water
      2 tb Butter
    1/2 c  Butter; melted
    1/2 c  Parmesan cheese; grated
 
   Combine cornmeal, cold water, and salt.  Stir into the boiling
  water. Stir constantly over low heat for about 15 minutes. Add 2
  tablespoons butter and stir.
   Sprinkle each individual serving with some of the melted butter and
  some of the grated cheese.  Serve hot.
  
   SAUTEED POLENTA:  Put any leftover polenta in a shallow pan and
  refrigerate.  Cut into 1/2-inch slices and slowly saute the slices in
  a mixture of half olive oil and half butter. Serve with grated
  Parmesan cheese or with Marinara Sauce.