Baked Polenta with Parmesan

• 2 quarts water
• Kosher salt
• 2 1/2 cups stone-ground cornmeal
• 6 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Freshly ground pepper

1. Preheat the oven to 450.
2. In a medium ovenproof saucepan, bring the water to a boil over high heat.
3. Add 2 teaspoons of salt and reduce to a gentle simmer.
4. Slowly whisk in the cornmeal until smooth and bring to a simmer, whisking constantly, over low heat; cover and transfer to the oven.
5. Bake for 1 1/2 hours, stirring vigorously every 15 minutes, until thick and no longer gritty.
6. Stir in the butter and 1/2 cup of Parmesan cheese, season with salt and pepper and serve, passing more Parmesan at the table

water, kosher salt, stoneground cornmeal, unsalted butter, parmesan cheese, freshly ground pepper

Taken from www.foodandwine.com/recipes/baked-polenta-with-parmesan (may not work)