Polenta al burro

Add a teaspoon of polenta to 750 ml water and bring to the boil.
      
Slowly sprinkle on the rest of the polenta and stir constantly until it thickens at which point the stirring must become brisk  – even vigorous to make sure that there are no lumps.
       
If you find that there are a few lumps, press the spoon against the side of the pot and squeeze them flat.
       
As soon as soon as all the polenta has been added, reduce the heat to a gentle simmer (the polenta must bubble gently) and cook for about ¾ of an hour, stirring constantly.
 
A crust will form at the bottom of the pot and the polenta will start to lift away from the crust – at this point it’s ready.
       
Stir in the butter, check and correct the seasoning and pour out onto a clean board.
       
Smooth it out with the back of knife and allow to cool down until it has a firm consistency.
       
Now grease a baking sheet generously with butter and slice the polenta (as you prefer), placing the slices on the sheet, side by side.
       
Sprinkle with more melted butter to taste and sprinkle with any cheese of your choice.
       
Bake in a pre-heated oven (about 190 C) until the cheese has melted.
        
Serve hot.