|Water||1 1⁄4 Liter (5 Cups)|
|Cornmeal||225 Gram (Polenta, 1 1/2 Cups)|
|Grated parmesan||50 Gram (1/2 Cup)|
|Butter||50 Gram (1/4 Cup)|
Put 1 cup of cold salted water in a bowl and stir in the cornmeal.
Bring 4 cups of water to a boil in a saucepan.
Stir in the cornmeal and cook for about 10 minutes, stirring frequently.
Pour the mixture into a loaf pan and set aside to cool.
When it is cool, chill in the refrigerator for hours.
Turn the polenta out and cut it into fairly thick slices.
Arrange the slices, overlapping in a buttered shallow casserole.
Sprinkle thecheese and paprika over the top.
Dot.with the butter.