Polenta

• 4 c Water
• 2 tb Unsalted butter
• 1 c Coarse polenta;
• 3 tb Fresh herbs; as suggested
• 3/4 c Grated Parmesan cheese
• Salt and ground white pepper

1. To make the polenta, in a deep saucepan over high heat, bring that water and butter to a boil. Slowly pour in the polenta while stirring continuously with a whisk. Allow the mixture to bubble, whisking constantly, Cook 1-2 minutes as it thickens. Reduce the heat to low and continue to simmer, whisking constantly to prevent burning and lumps from forming, until the polenta grains swell and are tender like porridge, about 5 minutes for quick-cooking polenta and 20 minutes for regular polenta or according to package directions. During the last few minutes of cooking, stir in the herbs and cheese and season to taste with salt and white pepper. To serve: Ladle the polenta onto warmed individual plates. Make a well in the center of each serving, ladle the ragu over the top. You could cook the polenta, spread it on a baking sheet to a 1/2-inch thickness and let cool until set. Then cut into 3-inch squares, bake, broil, or fry until heated through and serve as a side dish or with any savory topping.

water, butter, polenta, herbs, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/polenta-50019057 (may not work)