Polenta may be served as described below or the cooked polenta may be cooked in advance, chilled, and cut in slices and covered with one of the hot sauces and a generous helping of grated cheese.

4 1/2 c. water
1 1/2 tsp. salt
1 c. finely ground yellow cornmeal
2 tbsp. butter
Romano or Parmesan cheese

In a saucepan, heat water and salt to boiling. Slowly add cornmeal, stirring steadily with a wooden spoon until the mixture becomes smooth and thick. Cook over low heat for 30 minutes, stirring frequently. Stir in butter. Arrange polenta on a hot platter or pour into heated bowls with a topping of sauce and a generous sprinkling of cheese. Makes four servings.