Total Calories: 170
1 In a 2-quart heavy saucepan, bring 3 cups water to a boil.
2 Meanwhile, in a small bowl, whisk together the cornmeal, salt, and remaining 1 cup water.
3 Pour the mixture into the boiling water and cook, stirring, until the mixture comes to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes. If the polenta becomes too thick, stir in a little more water.
4 Stir in the butter. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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