Creamy Parmesan Polenta

Makes about 4 cups; serves 4

3 cups water (sometimes I use 2 cups of broth and 1 cup of water)
1/2 tsp. salt
3/4 cup polenta (not quick-cooking) or yellow cornmeal (not stone-ground)
1 cup finely grated Parmigiano-Reggiano (grated parmesan works well--and I only use about 1/2 cup)
1 tablespoon unsalted butter
salt and freshly ground black pepper

Bring water and salt to a boil in 2-quart heavy nonstick saucepan. Add polenta in a thin stream, whisking constatnly. Cook over moderate heat, whisking, for 2 minutes. Reduce heat to low, cover, and simmer, stirring for 1 minute after every 10 minutes of cooking, until very thick, about 45 minutes total.

Remove polenta from heat and stir in cheese, butter, and salt and pepper to taste. Serve immediately.


*Note--I served this topped with roasted vegetables (peppers, garlic, cauliflower, zucchini, squash, tomatoes, eggplant, onions-whatever you like) and additional Parmesan cheese. It was delicious!