Diary of a Foodie
Diary of a Foodie: Season One: Zen and the Art of Cooking
- Active time:45 min
- Start to finish:1 hr
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- 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
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.