For being little more than corn meal, water, and a little seasoning this is a truly wonderful accompaniment to any Italian meal. I take the basic method from Marcella Hazan's Essentials of Classic Italian Cooking (which I highly recommend), but tweak the ingredients some to make it richer.
7 C water
1 T salt
1 2/3 C coarse cornmeal
6 T butter
1/2 C grated Parmesan
Bring the water and salt to a boil, then very slowly whisk in the cornmeal to avoid lumps. Stir continuously for several minutes before reducing the heat to a bare simmer and covering the pot. Cook, covered, for 10 minutes before removing the lid and stirring thoroughly. Repeat this 10 minute covered cooking and stirring cycle until the polenta has cooked for 40 minutes. Stir in the butter and Parmesan then serve.
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