1 c. corn meal
1 c. cold water
3 1/2 c. boiling water
1 tsp. salt
Butter, grated Parmesan or cheddar cheese (optional)

Combine the cornmeal, cold water, and salt. Gradually add to the boiling water, (which should be in a heavy saucepan), stirring constantly to avoid lumps.

Cook this mixture, stirring constantly with a heavy wooden spoon, until it becomes very thick. The mixture should be kept almost to the boiling point throughout. Too hot, and it will splatter; too cold and it will take too long to thicken. The process will take about 20 minutes.

To eat the polenta, you may: (1) eat it just as is, either plain or enriched with butter or cheese to taste; (2) layer it in a baking dish with butter and/or cheese and bake it at 375 degrees about 15 minutes; (3) serve it for breakfast, accompanied by maple syrup or honey; (4) spread it in a shallow pan and chill it. It is then cut into squares and baked or sauteed and served either for breakfast or as a side dish with dinner.