Instructions: Pour 4 cups of water into a medium heavy saucepan set over high heat. When the water comes to a boil, add 1 teaspoon of salt and lower the heat to medium.

Whisk in the cornmeal in a slow, steady stream. This should take almost 1 minute. Make sure to whisk the cornmeal continuously to prevent lumps from forming. Continue whisking as the cornmeal comes back to a boil. Simmer, whisking constantly, until the polenta starts to thicken, 1 to 2 minutes.

Reduce the heat until the polenta is at the barest simmer. Cover the pot and cook very slowly, stirring with a long handled wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35 to 40 minutes.

Stir in the butter until melted and add more salt if needed. Transfer to a serving bowl and serve immediately.

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