Ingredients
1 teaspoon coarse salt
2 cups coarsely ground cornmeal or grits (not instant polenta)
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
4 tablespoons (1/2 stick) unsalted butter
Preparation
In a medium pot over high heat, bring 9 cups water and salt to a rolling boil. Whisk in cornmeal and continue to whisk until water begins to boil again. Decrease heat to low; continue to cook, stirring every 5 minutes, for 1 hour.
Remove from heat and whisk in cream, Parmesan, and butter. Let stand 10 minutes before serving.
