Creamy Polenta

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 cup stone-ground polenta*

4 to 4½ cups water (divided)

2 tablespoons extra-virgin olive oil

½ teaspoon sea salt (plus more to taste)

Directions

In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.

In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.

Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.