This recipe details how to make a super easy, gluten-free, and complex carbohydrate-rich polenta. It's a versatile dish that can be served creamy with feta cheese, arugula, and fried eggs for breakfast, providing fiber and protein.
Bring water to a boil in a medium saucepan (for firm polenta use 4 cups water; for soft polenta use 5 cups water). Add 1 tsp salt. Pour polenta grits slowly into the water, stirring with a wooden spoon. Continue stirring until the mixture thickens, 2-3 minutes. Lower heat to low. Add 3 tbsp butter and cook for at least 30-40 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well, and continue cooking. Grains should be swollen and taste cooked, not raw. Lather polenta with more butter. Optionally, add cheese like feta to melt and enhance the flavor. Enjoy!
