Lunch: Buttered Polenta

Elena slow–cooks her polenta the traditional way, which can be a soul–satisfying experience if you set aside the time. When polenta is cooked properly, each grain of cornmeal slowly absorbs the liquid until it swells, becoming perfectly tender and seeming

Ingredients

5 cups water
1 tablespoon extra–virgin olive oil
1 1/4 teaspoons coarse gray sea salt
1 cup polenta (not quick–cooking; 5 oz)
1 1/2 tablespoons unsalted butter

Instructions

Bring water, oil, and sea salt to a boil in a 4 –quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long–handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
Serve immediately.

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