Name: Creamy Polenta with Butter and Cheese
Ingredients: 1 ts Salt; 1 c Polenta (not instant); Unsalted butter and freshly; Grated Parmesan cheese,; For serving

It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Misc	4	Servings

INGREDIENTS

1	ts	Salt
1	c	Polenta (not instant)
		Unsalted butter and freshly
		Grated Parmesan cheese,
		For serving

INSTRUCTIONS

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

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”