Cheesy popcorn


3 tablespoons grapeseed oil
1/3 cup popcorn kernels
Parmesan cheese, grated, for topping
Salt, to taste

Place the oil into a heavy-bottomed 3 quart saucepan with a tight-fitting lid. Heat the oil on medium heat, add 3-4 tester kernels to the pot. Place the lid on the pot. Once the tester kernels pop, carefully add the remaining kernels and replace the lid.

Once the kernels begin popping, gently shake the pan. Try to keep the lid slightly ajar to let the steam from the popcorn escape (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. Season with salt. Top with Parmesan. Mix to combine and serve warm.