-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.