Basic Cheese Polenta

"Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute!"

• 1 cup cornmeal
• 1 cup cold water
• 1 teaspoon salt

• 3 cups boiling water
• 1 cup grated Parmesan cheese
• Prep
  4 h
• Cook
  30 m
• Ready In
  4 h 30 m
1. In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
2. 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.
3. 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.