In a heavy medium saucepan, bring 4 cups of water to a boil. Reduce the
heat to low and add the salt. Slowly pour the polenta into the water,
stirring constantly. Keep stirring for about 5 minutes, until evenly
thickened and soupy. Adjust the heat to the lowest setting so that the
polenta barely bubbles. Cook for 30 to 45 minutes, stirring every few
minutes to keep it from sticking to the pan. If it gets too thick, just add
water in small amounts until it is the consistency you want. When done, eat
it right away with butter and Parmesan cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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