Instructions: Lightly butter and 8x8x1 3/4 inch baking pan.

In heavy 4 quart Dutch oven, bring 2 cups water and the salt to a boil.

Slowly add cornmeal, stirring constantly. Mixture will become very thick.

Turn heat low, cook cornmeal mixture, uncovered and without stirring about 5 minutes.

Spread evenly in prepared baking pan. Refrigerate until firm. About 3 hours. (Make the night before is beter).

To serve: Brush polenta with melted butter. Sprinkle top with Parmesan cheese. Broil 4 inches from heata until hot and golden brown, 4 to 6 minuters. Cut into 16 squares.

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