Perfect Creamy Polenta

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1. 1Step 1: Place the cornmeal in a medium, heavy-bottom pot or Dutch oven, and whisk in the cold water to create a slurry. Add the salt, stir.
2. 2Step 2: Cover and heat over medium-high heat, stirring occasionally until it just reaches a simmer (no need to boil); whisk well, cover again, and lower the heat to medium-low, simmering gently, whisking every 7 minutes, until the grains “open up” and have a creamy consistency. Roughly 20 minutes. (Fine-ground cornmeal will cook faster than medium-ground cornmeal.)
3. 3Step 3: Add more water or broth to create the consistency you want. I like it loose and creamy but not runny, so that toppings easily sit on top and don’t sink down.
4. 4Step 4: Whisk in the olive oil or butter, and optional cheese.
5. 5Step 5: Adjust salt and add pepper.
6. 6Step 6: Sprinkle with fresh herbs or any of the suggested toppings.