Creamy Polenta

Creamy Polenta

from loveandlemons.com
30 min

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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.