Makes about 4 cups. Difficulty
3 Tablespoons unsalted butter 1/2 cup onions, finely chopped 4 cups water 1 cup yellow cornmeal 2 tablespoons to 1/2 cup grated parmesan 1 teaspoon salt, or to taste
In a large saucepan melt butter over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in 3 cups of water and bring to a boil.
In a separate bowl, stir together remaining cup of water and cornmeal; gradually stir into boiling water. Reduce heat to low, and cook, stirring constantly with a wooden spoon, until cornmeal is very thick and leaves side of pan as it is stirred, about 25 minutes. Sprinkle with parmesan cheese and salt (to taste).
For more flavor, replace up to half the water with gf chicken stock.