Cornmeal is transformed in the all-so-versatile polenta when it's boiled and then chilled. Parmesan cheese gives this polenta a nice, subtle cheese flavor.
INGREDIENTS (for 4 servings):
- 1 cup cornmeal
- 1 cup cold water
- 1 teaspoon salt
- 3 cups boiling water
- 1 cup grated Parmesan cheese
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.