Classic Venetian Polenta

Instructions

In a heavy pot, heat water and salt to a boil over high heat, about 5 minutes. Slowly pour in the corn meal while quickly whisking until fully incorporated.

Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring almost constantly in the same direction with a wooden spoon, for 25 to 30 minutes. Take off heat and stir the parmesan cheese into the polenta.

Pour the polenta into a mold, ramekins or heat resistant glass bowl. Smooth the top of the polenta flat. Let cool until you can hold the bottom of the bowl on the palm of your hand without feeling heat. Invert onto a plate or wooden board by loosening the polenta from the sides with a butter knife and shaking a little until it jiggles like jello and placing the plate or board over the bowl, then turning upside down in one sharp movement.

NOTES; Serve as is by slicing, or serve according to specific recipe instructions.

Burns easily!!! Do not leave unattended - stir constantly.