3 cups water
1/2 teaspoon salt
1 cup coarsely ground cornmeal (GOYA)
1 tablespoon canola oil or butter
1/8 teaspoon red pepper flakes
1/2 grated parmesan cheese
In a saucepan, bring the water and salt to a boil. Add the cornmeal in a thin, steady stream while whisking briskly. Stir in the butter and optional crushed red pepper. Simmer for 5-10 minutes or until thickened. Polenta sputters as it cooks, so cover the pan when you are not stirring it. Remove from the heat, stir in the parmesan and serve. Polenta is delicious by the spoonful as a side dish, or can be used in a pie plate as a crust for "pizza", or topped with sauteed vegetables and cheese and baked for about 20 minutes at 350 degrees.