Variation On Mary Randolph's Polenta

• 13 cup cold water plus 4 1/2 cups water
• 2 cups polenta or medium-grain cornmeal
• 7 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 clove garlic, peeled
• 23 cup grated parmigiano reggiano cheese

1. Place 1/3 cup cold water in a small bowl; add polenta and mix well to soak the meal.
2. Bring 4 1/2 cups of water to a rolling boil in a saucepan.
3. Add 1 tablespoon butter and salt and return to a boil.
4. Lower heat to a steady simmer and add the water-soaked cornmeal, stirring continuously with a wooden spoon.
5. Continue stirring constantly while polenta cooks.
6. Polenta should be cooked 20 to 30 minutes, to a soft mush, with no ''bite'' or hint of a raw taste.
7. When polenta is done, spread in a thin layer on a bread board or pastry board.
8. Leave to cool and firm.
9. When firm, cut it into small rounds, about 1 1/2 inches across.
10. A liqueur glass will do as a kind of cookie cutter; dip glass in cold water periodically to avoid sticking.
11. Use remaining butter to grease a shallow baking pan or gratin dish.
12. Crush garlic clove with flat blade of a knife and soften it, over low heat, with remaining butter.
13. Preheat oven to 400 degrees.
14. Layer half the polenta rounds in bottom of greased pan.
15. Drizzle half the melted butter over them and top with half the grated cheese.
16. Repeat the layering, using remaining polenta, butter and cheese.
17. Put in oven and bake 20 to 30 minutes, until brown.
18. Serve immediately.

cold water, polenta, unsalted butter, salt, clove garlic, cheese

Taken from cooking.nytimes.com/recipes/2228 (may not work)