Ingredients
2 quarts water
2 Tbsps butter
2 tsps salt
2 Tbsps minced parsley (optional)
2 cups coarse-ground cornmeal
Preparation
Combine water, salt, cornmeal, parsley and butter in a large oven-proof saucepan or bowl (I use large clear Pyrex bowl). Bake in preheated 350-degree oven 1 hour and 20 minutes. Stir polenta and bake 10 additional minutes. Remove from oven and set aside 5 minutes to rest before serving. Recipe can be cut in half.
