TO PREPARE POLENTA/CORN GRITS:
1. Water to polenta ratio is 1:3, so for every 1 cup polenta, you need 3 cups boiling water.
2. In large pot, heat 3 times as much water as you have dry polenta. (e.g., for 4 cups dry polenta, heat 12 cups of water.)
3. OPTIONAL: Add enough veggie or chicken bouillon cubes to flavor boiling water BEFORE adding polenta (1 bouillon cube usually flavors 1 cup of water into broth- but check bouillon package directions).
4. Heat water & bouillon cubes just to boiling over medium-high heat. Make sure bouillon cubes are completely dissolved.
5. Reduce heat to medium; VERY SLOWLY beat in corngrits/polenta with whisk or fork. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Be careful not to burn! Reduce heat to very low; cover and cook 5 minutes, take pot off heat, set to the side, and insulate pot (with lid on it) for 10 -15 minutes.
6. A few minutes before serving with the sauce, stir in 2/3 of the cheese and all the butter into the polenta.