Polenta

1. 1

   Combine the water and salt in a large saucepan and bring to a boil over high heat.

2. 2

   Gradually add the polenta, whisking constantly.

3. 3

   Stir in the olive oil and bring the water back to a boil.

4. 4

   Reduce the heat and cook the polenta at a very low simmer until its creamy, for 40 minutes to 3 hours, adding more water to the pot as needed.

5. 5

   You can prepare the polenta to this point up to three days in advance.

6. 6

   Set the polenta aside to cool to room temperature, transfer to an airtight container, and refrigerate until you are ready to serve it.

7. 7

   Just before serving, warm the polenta over medium heat, stirring often and adding enough water to loosen the polenta to a creamy consistency.

8. 8

   Drizzle the 1/4 cup finishing-quality olive oil into the polenta, stirring vigorously to emulsify.

9. 9

   Transfer the polenta to a serving dish or individual dishes.

10. 10

    Drizzle a thin layer of additional finishing-quality olive oil and coarsely grind fresh pepper over the top.

11. 11

    Use a microplane or another fine grater to grate a thin layer of Parmigiano-Reggiano over the polenta, and serve warm.

No additional tips available.