3 c. milk
1 tbsp. butter, unsalted, melted
1 tsp. sugar
1/2 tsp. salt
1 c. stone ground yellow corn meal

Combine milk, butter, sugar and salt in a heavy saucepan and heat just to a simmer. Slowly add corn meal in a thin stream, using a wire whisk egg beater, whisking constantly. Lower the heat and continue stirring with a wooden spoon until mixture has thickened and pulls away from the sides of the pan. Takes about 10 minutes. Invert polenta into serving dish. Can be served with any meat or fish dish, or with tomato meat sauce poured over it. Leftover polenta can be toasted, or fried, and eaten in place of bread. The crust that forms in the pan can be cut or broken into pieces and eaten as "chips".