-JUDI M. PHELPS (G.PHELPS1)
      1 c  Yellow cornmeal

      1 c  ;cold water

      1 ts Salt

      4 c  ;boiling water

      2 T  Butter

    1/2 c  Butter; melted

    1/2 c  Parmesan cheese; grated

   Combine cornmeal, cold water, and salt.  Stir into the boiling water. Stir
  constantly over low heat for about 15 minutes. Add 2 tablespoons butter and
  stir.
   Sprinkle each individual serving with some of the melted butter and some
  of the grated cheese.  Serve hot.
   SAUTEED POLENTA:  Put any leftover polenta in a shallow pan and
  refrigerate.  Cut into 1/2-inch slices and slowly saute the slices in a
  mixture of half olive oil and half butter. Serve with grated Parmesan
  cheese or with Marinara Sauce.