On the Table: Lemon Parmesan Polenta

Apparently we are headed into fall early, so some nice comforting food seems very much in order.  Polenta is one of the easiest-ever dishes and it is super comforting, so I decided to whip some up the other night.  It is also a great canvas for a wide variety of flavors.  I made a lemon parmesan version that was delicious!  To prepare:

Polenta is made using a formula of one part cornmeal to (usually) four parts water (well, liquid really - you could use stock instead of water).  For a looser polenta, you can use up to five parts liquid. 

I had one cup of cornmeal, so I used four cups of water.  Put the water in a saucepot over medium/high heat.

(Yes, that is water.)

When the water comes to a boil, stir (or whisk) in the cornmeal and some salt.

Turn down the temperature and allow the polenta to simmer for about 20 -30 minutes, stirring often (you want to get out any lumps).  The polenta will get nice and thick (it's almost like corn oatmeal!).

Add any flavorings in at the end.  I stirred in a handful of parmesan cheese and the juice and zest of half a small lemon.

Taste and adjust flavors (and salt) as necessary.

Enjoy!