Creamy Baked Parmesan Polenta (serve with Veal Ricotta Meatballs)

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This recipe also comes from Italian Food Forever website. What I thought was the best of this is usually with polenta you need to stay there stirring and stirring --this was an initial stir then into the oven as instructed!!
This is a can't wait to have the leftovers type of meal!!


Ingredients:

1 Cup Medium Grind Cornmeal
3 Tablespoons Butter
1 Teaspoon Salt
4 Ounces Grated Parmesan Cheese

Directions:

Preheat the oven to 375 degrees F.
Combine the cornmeal, butter, and salt along with 4 cups of water in an ovenproof casserole dish and stir to mix well. (The butter will melt as it cooks)
Bake for 45 minutes, then stir well, and bake another 10 to 15 minutes or until creamy and smooth.
Remove from the heat and stir in the cheese.
Let stand 5 minutes to slightly firm, then serve as desired.

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