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1
Bring the water, garlic and salt to a simmer in a large, heavy-bottomed pan (2 quarts should do it). Whisk in the polenta slowly and stir until the water returns to a simmer. Knock the heat down until the polenta bubbles occasionally (think of your seventh grade science class' volcano video, it should bubble like the lava, once or twice every few seconds), and cook uncovered, for 45 minutes to an hour, stirring frequently, to make sure it doesn't stick to the bottom and scorch. If it gets too thick, add a spoonful of water and mix the hell out of it (but it probably won't).
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2
Taste it. Add another pinch of salt (if it needs it) and the butter. Stir again to incorporate. Isn't it starting to look creamy and wonderful?
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3
Here is where the magic happens: Turn off the heat. Cut a sheet of parchment, and press it down onto the surface of the polenta. Cover the pot. Set a pot that is wider and deeper than your polenta pot over low heat, and fill it with a few inches of water, so that the water just barely simmers. Place a ramekin in the center, and on top, your polenta pot. BOOM. You have just made a makeshift double-boiler. (If you are fancy and have a double-boiler, you can just use that. I am not/do not.)
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4
Let the polenta rest over indirect heat for 30 minutes to a few hours, depending on the timing of the rest of your meal. This lets the grains of polenta absorb all the moisture and fat they possibly can, so they are tender, creamy and amazing.
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5
After your polenta has rested and the rest of your meal is ready to go, pop the pot back onto direct heat, stir in the sour cream/creme fraiche and warm all the way through. Serve the polenta hot with roasted mushrooms, short rib ragu, raw heirloom tomatoes and burrata, spicy greens, etc., etc., into infinity.
