1 cup cornmeal
2 Tbsp. butter (we compost the wrappers)
4 cups water
1 Tbsp. salt
grated cheese (ours was pepper jack)
beans (made from bulk + frozen)
For polenta: Bring water + salt to boil, slowly pour cornmeal in while whisking, reduce heat to simmer, add butter, stir periodically for about 25 minutes (while preparing toppings), remove from heat + stir in cheese.
For this meal we used the toppings listed above, but use what is available, in season, + sounds good. This time I sliced some tomatoes + peppers from our garden and sautéed them in a little olive oil over medium heat. Top the polenta + enjoy.