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1
Preheat the oven to 350 degrees.
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2
Combine the polenta, water and salt in a 2-quart baking dish.
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3
Stir together, and place in the oven.
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4
Bake 50 minutes.
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5
Remove from the oven, and stir in the butter.
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6
Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes.
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7
Remove from the oven, and stir again.
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8
Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes.
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9
Serve right away for soft polenta, or let sit five minutes for a stiffer polenta.
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10
Spoon onto a plate.
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11
Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish.
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12
Alternatively, for grilling or use in another recipe, allow to chill and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and chill.
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13
Combine the polenta, salt and water in a 2 1/2- to 3-quart microwave-safe bowl, and stir together.
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14
Cover the bowl with a plate, and place in the microwave.
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15
Microwave on high for eight minutes.
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16
Remove from the microwave carefully, wearing oven mitts, as the bowl will be quite hot.
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17
Carefully remove the plate from the top, and allow the steam to escape.
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18
Stir in the butter, and mix well with a fork.
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19
Cover the bowl again with the plate and return to the microwave.
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20
Microwave on high for three minutes.
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21
Again, remove from the microwave carefully, wearing oven mitts.
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22
Carefully remove the plate from the top, and allow the steam to escape.
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23
Stir the polenta, and return to the microwave for three more minutes.
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24
Carefully remove from the microwave.
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25
Stir and serve, or pour into a lightly buttered bread pan and allow to cool, then slice and grill or sear in a lightly oiled pan.
