Polenta

Directions

1. 1
   Combine the water and salt in a large saucepan and bring to a boil over high heat.
2. 2
   Gradually add the polenta, whisking constantly.
3. 3
   Stir in the olive oil and bring the water back to a boil.
4. 4
   Reduce the heat and cook the polenta at a very low simmer until its creamy, for 40 minutes to 3 hours, adding more water to the pot as needed.
5. 5
   You can prepare the polenta to this point up to three days in advance.
6. 6
   Set the polenta aside to cool to room temperature, transfer to an airtight container, and refrigerate until you are ready to serve it.
7. 7
   Just before serving, warm the polenta over medium heat, stirring often and adding enough water to loosen the polenta to a creamy consistency.
8. 8
   Drizzle the 1/4 cup finishing-quality olive oil into the polenta, stirring vigorously to emulsify.
9. 9
   Transfer the polenta to a serving dish or individual dishes.
10. 10
    Drizzle a thin layer of additional finishing-quality olive oil and coarsely grind fresh pepper over the top.
11. 11
    Use a microplane or another fine grater to grate a thin layer of Parmigiano-Reggiano over the polenta, and serve warm.