-JUDI M. PHELPS (G.PHELPS1) 1 c Yellow cornmeal

1 c ;cold water

1 ts Salt

4 c ;boiling water

2 T Butter

1/2 c Butter; melted

1/2 c Parmesan cheese; grated

Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir. Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot. SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into 1/2-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce.