2-4 Tbs. butter or olive oil
1/2 small onion
black pepper
4 c. water
1 tsp. salt
1 c. polenta
thyme or rosemary
4 oz. cheese
1. Set water to boil. Thinly slice, dice or chop onion.
2. Heat butter/olive oil in a large sauce pan, add onion and let cook down slightly. Season with black pepper and some of the thyme or rosemary.
3. When water is boiling whisk in polenta and salt. Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. Simmer for 30 minutes, stirring occasionally at first, more frequently near the end. Add water if the polenta gets to thick. Taste for salt level (be careful when tasting, it is very hot).
4. At about 25 minutes, add the seasoned onions, remaining herbs and cheese if using a hard cheese. If using a soft cheese, wait to stir in until just before serving. The consistency will be thick but not stiff.
5. Spoon into bowls and allow to set briefly before serving.