1 c. yellow cornmeal
1 c. cold water
1 tsp. salt
4 c. boiling water
2 tbsp. butter
1/2 - 3/4 c. grated Parmesan cheese

Combine cornmeal, cold water and salt. Stir into boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir. Sprinkle each individual serving with some of the melted butter and grated cheese. Serve hot.

NOTE: Put any leftover polenta in a shallow pan and refrigerate. Cut into slices and slowly saute the slices in a mixture of half olive oil and butter. Serve with grated cheese or marinara sauce.