Anders Bandt

• 4 cups water
• 1 1/2 teaspoons salt, or 1 teaspoon if using salted butter
• 1 cup yellow polenta or coarsely ground cornmeal
• 2 tablespoons unsalted butter
• 1/4 cup cream cheese
• 2 teaspoons parsley for serving

• Heat salted water (1 1/2 teaspoons of salt for 1 quart of water) to a boil over high heat in a thick-bottomed 2 or 3 quart pan. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
• Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn't stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.
• Add the cream cheese and stir it into the polenta. Taste and add more salt if necessary. (You can also add more cream cheese if you want it to be even creamier.)

This recipe really thickened up. As in, if you scoop some onto your plate it will be thick enough to cut a slice out of it with a fork. Not sure how to remedy that, probably more water?