White Polenta

4 cups water
1 teaspoon salt
1 1/4 cup white cornmeal
3-4 tablespoons grated Pecorino cheese, or your choice of cheese, not too yellow!

In a large pot mix the water and salt.
Slowly add the cornmeal, stirring rapidly.
Bring to a boil then lower heat and cook, stirring frequently for 18 to 22 minutes (until thickened).
Stir in the cheese once thickened.
Pour onto a platter or large flat pan to a thickness of about 1/3 inch and allow to cool for 30 minutes.
Use a cookie cutter to cut out hearts.
These may be served warm as is, or fried in butter (Polenta Brustula), but the color won't stay as white.

Note: Adding the corn meal before heating the water (the traditional method) helps to prevent lumps from forming.