8 Boiling Water
5 1/2 – 6 Unsalted Butter
5 Parmesan Cheese
Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
Heat oven to 400°F.
Dot with remaining butter and parmesan.
Bake for 30 minutes until top is brown and crispy.