Ingredients:
2 cups cornmeal
8 cups boiling water
2 teaspoons salt
5 1/2-6 ounces unsalted butter
5 ounces parmesan cheese, grated
1 pinch nutmeg
Directions:
Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
Heat oven to 400 F.
Dot with remaining butter and parmesan.
Bake for 30 minutes until top is brown and crispy.
Servings: 6
Time preparation: 10 min.
Time total: 80 min.