4 cups of water
1 and 1/2 teaspoons of salt
2 cups of cornmeal
3/4 cup of butter or margarine
1 and 1/2 cups of grated Parmesan cheese
4 cups of water
1 and 1/2 teaspoons of salt
2 cups of cornmeal
3/4 cup of butter or margarine
1 and 1/2 cups of grated Parmesan cheese
Grease a rectangular baking dish and a refrigerator form
In a pot, bring the water and salt to a boil
Add the cornmeal gradually, stirring until smooth
Remove the pot from the heat and place it in a larger pot with hot water
Add 1/2 cup of butter and 1 cup of grated Parmesan cheese to the polenta
Stir well
Pour into the baking dish
Cover with aluminum foil
Refrigerate for one day
A little before serving, cut the polenta into small squares about 2 cm
Passe the remaining Parmesan cheese and place in the greased refrigerator form, overlapping the squares
Melt 1/4 cup of butter and pour on top
Bake in a moderate oven for about 15 minutes until golden.
