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2 c polenta
6 c cold water, plus more, if needed
2 t salt
4 T butter
1 c grated parmesan cheese

1. Measure the polenta into a 3 qt saucepan and gradually but vigorously whisk in the water, being sure there are no lumps. Add the salt and bring to a simmer, whisking and then stirring with a spoon as the mixture thickens into a heavy mush. Continue stirring over moderate heat for 5 minutes.

2. Cover the pan and set it in a larger pan of simmering water for about 45 minutes, stirring frequently. If the mixture becomes too thick to stir, add water by the spoonfuls to loosen it up a bit. When the 45 minutes are up, (the time needed to cook the polenta thoroughly and give it the right consistency) the polenta should be a thick, almost gelatinous mass.

3. Pour the polenta in a baking dish or a platter, add the butter and parmesan. Quickly stir this in. Cut into wedges and serve at once. This can easily be reheated by sauteing the wedges in a bit of butter or olive oil on each side.

Recipe by Miko Ryan

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