Categories: Rice/grains 
      Yield: 4 servings 
  
      1 ts Salt                                     Grated Parmesan cheese, 
      1 c  Polenta (not instant)                    For serving 
           Unsalted butter and freshly     
  
  In a heavy medium saucepan, bring 4 cups of water to a boil.  Reduce the 
  heat to low and add the salt.  Slowly pour the polenta into the water, 
  stirring constantly.  Keep stirring for about 5 minutes, until evenly 
  thickened and soupy.  Adjust the heat to the lowest setting so that the 
  polenta barely bubbles.  Cook for 30 to 45 minutes, stirring every few 
  minutes to keep it from sticking to the pan.  If it gets too thick, just 
  add water in small amounts until it is the consistency you want. 
   
  When done, eat it right away with butter and Parmesan cheese. 
   
  From:  Food & Wine Magazine, 11/93 Submitted By SUSAN ANDERSON On WED, 
  11-17-93 (20:55)