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Polenta is usually made by adding cornmeal in a slow, steady stream to a pot of boiling water. Instead, when preparing this creamy polenta recipe made with white cornmeal instead of yellow, add cold water to the cornmeal as a better way to reduce lumps.

White Polenta with Parmigiano Reggiano

1 1/2 cups white cornmeal
1 small clove garlic, finely minced
7 tablespoons grated Parmigiano-Reggiano

1. Place the cornmeal and 1 teaspoon salt in a large saucepan. Gradually add 5 cups water and then the garlic, stirring constantly with a wooden spoon to remove any lumps.
2. Bring to a boil, reduce the heat to medium and cook, uncovered, about 10 minutes. Add 5 tablespoons grated cheese and continue cooking and stirring frequently for 5 minutes more.
3. Spread the polenta on a heatproof platter, sprinkle with the remaining cheese and broil 1 minute.

Makes 4 cups serving 4 to 6 people.

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