Basic Italian Polenta

This recipe was on the back of the package of Bob's Red Mill Corn Grits. My husband made the polenta. I had never heard of polenta until I met him, twelve years ago. He was eating it all the time then because he wasn't eating red meat. I thought this was incredibly sophisticated. Although I convinced him to abandon the red meat moratorium, he has continued to make delicious polenta recipes.

6 cups water
1 tsp. salt
2 cups corn grits (coarsely ground bits of degerminated corn)
3 Tbsp. butter
1/2 cup grated cheese. (Parmesan, Romano, Fontina, Monterey Jack or White Cheddar)

In a large, deep pan over high heat bring water and salt to a boil. Gradually stir in corn grits. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use long handled spoon because mixture pops and bubbles and can burn. Stir in butter, and more salt if you wish. Oil a deep, medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold it's shape. Cut polenta into thick slices and serve hot. Top with sauce and freshly grated cheese. Serves 6-8