Perfect Polenta Recipe

Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.

Reduce heat to low and simmer for about 5 minutes, whisking often until polenta starts to thicken. The polenta mixture should still be slightly loose.

Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir with a wooden spoon.

The polenta is done when the texture is creamy and the individual grains are tender.

Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix ½ cup Parmigiano-Reggiano cheese into polenta until cheese has melted.

Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl.

Top polenta with the remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.