Aunt Sandy's Cheesy Polenta
- large saucepan
- stirring spoon
- 6 cups water
- 2 teaspoons salt
- 1 ¾ cup yellow cornmeal
- 3 tablespoons Aunt Sandy's 10x Cannabutter
- ½ cup shredded cheddar cheese
- Bring water to a boil in a large saucepan.
- Add salt and gradually whisk in the cornmeal.
- Reduce heat to low and cook until the mixture thickens and the cornmeal is tender.
- Stir often for about 15 minutes and turn off the heat.
- Add the butter and stir until melted. Serve immediately.