Place over high fire a pyrex pan, suitable for microwaving, with water and
salt.
When water begins to boil, sift gradually into it the corn meal, stirring
all the time to prevent the
formation of lumps.
When corn meal stays suspended in the water, transfer the pan, covered, to a
microwave oven
and
cook at level 5 for 30 minutes. Stir every 10 minutes and rotate the pan
also.
When cooked, stir into the mass some butter until melted. Cover again.
Wait 5 to 10 minutes before serving with plenty of (spaghetti) sauce and of
Parmesan cheese
This recipe is for 4.