Ingredients

• 5 cups water
• 1 tablespoon extra–virgin olive oil
• 1 1/4 teaspoons coarse gray sea salt
• 1 cup polenta (not quick–cooking; 5 oz)
• 1 1/2 tablespoons unsalted butter

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Instructions

1. Bring water, oil, and sea salt to a boil in a 4–quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long–handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
2. Serve immediately.