Because you just shouldn't eat polenta any other way.
2 tablespoons unsalted butter or extra-virgin olive oilCombine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking .Bring to a boil, stirring frequently.
Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove.
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