Bring 5 cups of water to a boil in a 3 quart saucepan. Add the salt.
In a large bowl, stir the cornmeal into the remaining 1 1/2 cups cold water. Pour the cold water and cornmeal all at once into the boiling water.
Reduce the heat and cook at a low boil. stirring frequently for 30 minutes.The polenta should pull away from the saucepan and be able to hold its shape.
Reduce the heat to low and stir in the cream and butter. Continue to stir until the polenta is smooth and creamy. Add pepper and additional salt if desired. Serve immediately.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 103 (100%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 12mg||0 %|
|Potassium 7.8mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.2g||0 %|
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Calories per serving: 103
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