Recipe information
Yield
serves 4
Ingredients
Coarse salt and fresh ground pepper
3/4 cup yellow cornmeal or polenta (not quick-cooking)
1/4 cup finely grated cheese (Parmesan, Asiago, or sharp Cheddar)
1 tablespoon butter
Preparation
Step 1
In a large saucepan, bring 4 cups water, 1Ā 1/2 teaspoons salt, and 1/8 teaspoon pepper to a boil over high heat. Whisking constantly, very gradually add the cornmeal in a thin stream, whisking until smooth before adding more.
Step 2
Reduce the heat to medium-low; simmer, whisking often, until thickened, 10 to 15 minutes. Remove from the heat; stir in the cheese and butter until smooth. Serve immediately.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright Ā© 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
