Creamy Polenta

italian side vegetarian kid-friendly fall winter hominy/cornmeal/masa gourmet sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

Marcella Hazan

Makes 4 servings

Source

Ingredients

4 cups water

1 teaspoon salt

1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)

2 tablespoons unsalted butter

Method

Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.

Serve polenta warm.