Creamy Polenta

• 1 teaspoon salt
• 2 cups coarsely ground cornmeal or grits (not instant polenta)
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 4 tablespoons (1/2 stick) unsalted butter

1. Bring 9 cups water and the salt to a rolling boil in a medium pot over high heat.
2. Whisk in the cornmeal and continue whisking until the water begins to boil again.
3. Lower the heat to the lowest setting and continue to cook, stirring every 5 minutes, for 1 hour.
4. Remove from the heat and whisk in the cream, Parmesan, and butter.
5. Allow to sit for 10 minutes before serving.

salt, grits, heavy cream, parmesan cheese, butter

Taken from www.epicurious.com/recipes/food/views/creamy-polenta-389564 (may not work)