Serves: 4
Total Calories: 170

4 cups cold water
1 cup coarsely ground yellow cornmeal, preferably stone-ground
2 teaspoons salt
2 tablespoons unsalted butter

1 In a 2-quart heavy saucepan, bring 3 cups water to a boil.

2 Meanwhile, in a small bowl, whisk together the cornmeal, salt, and remaining 1 cup water.

3 Pour the mixture into the boiling water and cook, stirring, until the mixture comes to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes. If the polenta becomes too thick, stir in a little more water.

4 Stir in the butter. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 170
Calories from Fat: 57

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