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

Kent and Barbara Hughes suggest the following to built family affection: 1. “The best possible foundation for building affection: love for God…We are able to love God and others through the reception of God’s love. Loving God is what makes other loves endure. This discipline, the day-to-day empowerment to live out this love for people who aren’t always “lovable,” is what fosters the ongoing growth of affection.” 2. “It is essential, then, if a family is to develop the bonds of affection, that the children have the assurance of their parents’ love for one another.” 3. “An obvious place to enhance family affection is at the dinner table. That is the single best daily opportunity families have for all gathering together…We encourage you never to surrender that choice time, for it is an unsurpassed opportunity to build family life.” 4. “Family vacations were at the heart of building the Hughes clan’s affections…we made disciplined investment in family vacations…Sometimes brief, spontaneous mini-vacations can (also) have important results in developing family unity and affection.” 5. “Mutual interests builds affection…Wise parents know this and look for a common interest or adopt their children’s interests as their own.” 6. “Families that learn to appreciate their points of uniqueness and to chuckle at their idiosyncrasies pull together in affection rather than apart in irritation.” 7. “The home is the place to be sentimental, corny, even weird for the sake of affection.” 8. “Wise parents who wish to enhance familial bonds will do their best to keep up the communication with grandparents and spent time with them if possible. Few things can be more elevating to family than loving affection extended across generations.” (Kent and Barbara Hughes).

Other Authors

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

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