Cookbook:Basic Polenta

Ingredient

 * 3 cups (~750 mL) water and/or milk
 * 1 cup (~250 mL) coarse ground cornmeal or polenta
 * Butter and/or olive oil to taste (likely in the range of 1–2 tablespoons / 15–30 mL)
 * Salt
 * Parmesan cheese, to taste

Equipment

 * Stove
 * Heavy pot with lid
 * Wooden spoon or similar

Procedure

 * 1) Bring the liquid to a boil in a heavy pot. If you're using milk, keep an eye on it: it can easily boil over and make a mess all over the place in seconds.
 * 2) When the liquid is at a boil, add a pinch or so of salt. Add the polenta, stirring frequently to avoid lumps and form a stable suspension.
 * 3) Cover pot and turn to low heat, checking on it occasionally. Add more liquid if necessary. The polenta will be finished in approximately 45 minutes.
 * 4) Polenta can be kept on low heat for up to 20 minutes or allowed to cool for future use.