Soft Creamy Polenta with Butter

Chill. Covered, at room temperature overnight if Using the Presoaking Method: Mix water with cornmeal in a big bowl and leave to stand. Scrape soaked cornmeal and water into a big saucier or saucepan and set over a high flame when ready to cook. Keep with step 3. Milk, or stock to a big saucier or saucepan and set over a high flame if Using the Standard Method: Add water. Scatter in cornmeal while beating (water does not have in order to be boiling). Bring to the boil, mixing often. Let boil, mixing often, till polenta thickens enough that it starts in order to spit. Lower heat promptly to prevent spitting and carry on cooking, mixing often using a spoon or silicone spatula plus scraping bottom to prevent scorching, till polenta becomes thick plus pulls away off side of saucepan, around 30 minutes for presoaked cornmeal plus 50 minutes for dry cornmeal. Add salt till it tastes right. Mix in butter or olive oil, using either one spoon, a silicone spatula, or a beat. Polenta will become shiny off the tipped in fat, plus should feel rich, creamy, plus smooth. Beat vigorously with a stiff beat to remove if polenta forms lumps. Add a little amount of water, stock, or milk plus whip in using a beat till liquid is fully incorporated and no lumps remain if polenta becomes too firm or begins to set. Eat at once with accompaniment of your choice, or keep using step 6 in order to sear or grill. To Sear or Grill: Grease one rimmed quarter sheet pan using olive oil. Tip hot polenta in pan, next use a spatula to spread uniformly. Put a sheet of parchment or cling film against surface to further smooth and even surface. Cover pan well in plastic, and chill till completely chilled plus set, no less than 5 hours or up to overnight. Loosen block of polenta using a thin spatula. Invert onto a cutting board. Cut polenta in squares, rectangles, triangles, or circles, as you desire. In order to sear, heat a big cast iron skillet over a high flame. Coat bottom of skillet with oil, next, when shimmering, add polenta. Cook undisturbed till browned, crisp, and easily releases from skillet, around 3 minutes. Flip plus repeat on second side. In order to grill, heat charcoal or gas grill over a high flame. Clean and oil grates. Add polenta and cook undisturbed till browned, crisp, and easily releases from grill, around 3 minutes. Flip plus repeat on second side. Offer topped using accompaniments of your choice (such as gorgonzola dolce).