Baked Polenta with Parmesan

• VEGETARIAN

Ingredients

1. 2 quarts water
2. Kosher salt
3. 2 1/2 cups stone-ground cornmeal
4. 6 tablespoons unsalted butter
5. 1/2 cup freshly grated Parmesan cheese, plus more for serving
6. Freshly ground pepper

1. Preheat the oven to 450°. In a medium ovenproof saucepan, bring the water to a boil over high heat. Add 2 teaspoons of salt and reduce to a gentle simmer. Slowly whisk in the cornmeal until smooth and bring to a simmer, whisking constantly, over low heat; cover and transfer to the oven. Bake for 1 1/2 hours, stirring vigorously every 15 minutes, until thick and no longer gritty. Stir in the butter and 1/2 cup of Parmesan cheese, season with salt and pepper and serve, passing more Parmesan at the table