Creamy Polenta

2 tbsp butter
1 large shallot, minced
3 cups water
1 cup corn meal
1 cup water
salt
2 tbsp mozzarella cheese

Heat a large skillet over medium heat. Add in butter and swirl pan until melted. Add shallot and sautee until lightly browned, about 3 minutes. Add 3 cups water and bring to a boil.

Combine 1 cup water and corn meal. Gradually add to boiling water; reduce heat to low. Stir constantly for 20-25 minutes until thickened and meal pulls away from the side of the pan when stirred. Add in salt to taste. Stir in mozzarella cheese; remove from heat. Plate.