Creamy polenta (microwave or stove)

1. Stiri together the water, cornmeal, and salt in a microwave-safe 1-quart measure.
2. Microcook, uncovered, on high for 5 minutes.
3. Whiski well.
4. Cover with waxed paper.
5. Microcook on high for an additional 5 minutes.
6. Add the parmesan, oil, and pepper; whisk until smooth.
7. Spoon onto plates to serve.
8. stove: place water, salt, and oil in a 2-quart saucepan and bring to boiling.
9. Gradually whisk in the cornmeal.
10. Boil gently, stirring constantly, for 3 minutes.
11. Stir in the parmesan and pepper.
12. makes 4 servings.
13. nutrient value per serving: 85 calories; 2 g protein; 14 g carbohydrate; 2 g fat; 321 mg sodium; 2 mg cholesterol exchanges: ¾ starch/bread; ½ fat [family circle; oct 16, 1990].