Ingredients for 6 servings:
1. 2 cups cornmeal
2. 8 cups boiling water
3. 2 teaspoons salt
4. 5 1/2-6 ounces unsalted butter
5. 5 ounces parmesan cheese, grated
6. 1 pinch nutmeg
Directions:
1. Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
2. When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
3. Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
4. Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
5. Heat oven to 400°F.
6. Dot with remaining butter and parmesan.
7. Bake for 30 minutes until top is brown and crispy.