|Yellow corn meal||1 3⁄4 Cup (28 tbs)|
|Water||3 Cup (48 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Bring water and salt to rapid boil.
Gradually pour the corn meal into the boiling water stirring well to keep smooth.
Continue to cook for about 20 minutes, stirring often.
Add a little at a time the butter and grated cheese.
Let each bit melt completely before adding more.
The polenta should be soft - add more water if it becomes stiff.
Serve very hot with large spoon onto plate.