Buttered Polenta

From the kitchen of Carly

Creamy polenta that takes time to get right. Slow-cooked cornmeal becomes luxuriously smooth and rich, finished with butter for depth. Simple, honest comfort food that rewards patience with pure, savory satisfaction.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 15 cups water
  • 11 tablespoon extra-virgin olive oil
  • 11 1/4 teaspoons coarse gray sea salt
  • 11 cup polenta (not quick-cooking; 5 ounces)
  • 11 1/2 tablespoons unsalted butter

Instructions

  1. Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.