Ingredients
- 2 cups polenta
- 4 1/2 cups water
- 1 tablespoon salt
- 1/2 cup grated parmigiano-reggiano
- 2 tablespoons butter
Directions
- Line a 9 by 5 inch bread pan with plastic wrap.
- Bring water to a gentle simmer.
- Using a wire hisk, slowly pour in polenta constantly.
- Continue stirring until polenta is thick and slightly airy, about 8 to 10 minutes.
- Remove from heat and add butter and parmigiano, stir to combine.
- Place into saran-lined pan.
- Pour in polenta and smooth it out.
- Place in fridge