Basic Creamy Polenta

Ingredients:

1 cup coarse or fine ground polenta

4+ cups water

2 Tbsp olive oil (or unsalted butter if preferred)

salt/pepper to taste

Directions:

In medium pot bring 4 cups water to a high simmer.  Add 1 tsp of salt.  Slowly whisk in the polenta. Continue to stir for a few minutes until polenta thickens.  Simmer for 30 minutes, stirring frequently, about every 10 minutes.  Add up to a cup more water if needed to keep polenta soft enough to stir. The polenta should be gorgeous and creamy.  Turn off heat, whisk in olive oil and the salt. If you want to add 1/2 cup finely grated parmigiana-reggiano, and why wouldn't you, this is the time to do it.

Polenta thickens as it sits - so if not using immediately, you can reheat and whisk in a bit more water or olive oil to make it smooth and creamy again.

Notes: It is not necessary to use olive oil or butter if you prefer not to. Polenta is basically cornmeal mush and it can be made with any kind of cornmeal and any size grind you prefer - coarse for a more rustic finish or fine for a creamier finish.