Polenta

• 3 1/2 cups Italian sparkling mineral water (or tap water), plus more as needed
• 1 tablespoon kosher salt
• 1/2 cup polenta (preferably whole grain or from an artisan mill)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finishing-quality extra-virgin olive oil
• Fresh coarsely ground black pepper
• Wedge of Parmigiano-Reggiano, for grating

1. Combine the water and salt in a large saucepan and bring to a boil over high heat.
2. Gradually add the polenta, whisking constantly.
3. Stir in the olive oil and bring the water back to a boil.
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. You can prepare the polenta to this point up to three days in advance.
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. Just before serving, warm the polenta over medium heat, stirring often and adding enough water to loosen the polenta to a creamy consistency.
8. Drizzle the 1/4 cup finishing-quality olive oil into the polenta, stirring vigorously to emulsify.
9. Transfer the polenta to a serving dish or individual dishes.
10. Drizzle a thin layer of additional finishing-quality olive oil and coarsely grind fresh pepper over the top.
11. Use a microplane or another fine grater to grate a thin layer of Parmigiano-Reggiano over the polenta, and serve warm.

italian sparkling, kosher salt, polenta, extravirgin olive oil, finishingquality, ground black pepper

Taken from www.epicurious.com/recipes/food/views/polenta-393651 (may not work)