4 cups of water
1 1/2 teaspoons of salt
2 cups of cornmeal
3/4 cup of butter or margarine
1 1/2 cups of grated Parmesan cheese
4 cups of water
1 1/2 teaspoons of salt
2 cups of cornmeal
3/4 cup of butter or margarine
1 1/2 cups of grated Parmesan cheese
In a saucepan, bring 4 cups of water and salt to a boil
Leave it to simmer
Gradually add the cornmeal, stirring constantly until the mixture is smooth and creamy
Remove from heat and place in a larger saucepan with warm water
Add the polenta 1/2 cup of butter or margarine and 1 cup of grated Parmesan cheese
Stir well
Pour into a rectangular baking dish or mold, greased
Cover with aluminum foil or parchment paper
Refrigerate for at least one day
A little before serving, cut into small squares approximately 2 cm
Passe the remaining Parmesan cheese over the polenta and place in a refrigerated mold greased, layering the squares
Melt 1/4 cup of butter and spread it on top
Bake in a moderate oven for about 15 minutes until golden brown.
