Cheesy Polenta

2 cups water
1/2 teaspoon salt (optional)
2/3 cup (fast cooking or instant) polenta or stone-ground yellow cornmeal
2 tablespoons grated Parmesan cheese

In a deep saucepan, bring the water and salt (if using) to a boil. Gradually stir in polenta and cook, stirring, until thick and creamy, about 5 minutes. Stir in the cheese. Let set for a few minutes to thicken up. You could also pour into a mold or a loaf pan and slice it when it stiffens up. Serve with butter or sauce.

~ Val "I remember eating this when I was growing up and wanted to find a recipe that matched it. This one is really good! Just put some spaghetti sauce on it!"