Preparation time: 5 minutes
Cooking time: 55-60 minutes
185 g (1 cup) polenta or coarse cornmeal
50 g butter
75 g Parmesan cheese, freshly grated
Measure out the polenta and put it in a bowl. Bring 1.25 liters of salted water to a rolling boil in a large, heavy-based saucepan. To avoid lumps forming, sprinkle in the polenta with one hand while beating continually with a wooden spoon with the other, until all the polenta is incorporated in the pan. Cook, uncovered, over as low a heat as possible for 55-60 minutes, stirring frequently. The polenta is cooked when it comes away cleanly from the sides of the pan. Remove from the heat and stir in the butter, Parmesan cheese and pepper. Taste and season with extra salt, if necessary, and serve with a rich meat stew.
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