Polenta in the Copper Pot

Method

1. Put the water in the copper pot together with the salt and slowly bring to a boil.
2. When it is almost boiling, create a vortex with a whisk, then sift the cornmeal through a wide-mesh sieve and start adding it to the pot.
3. After adding half of the cornmeal, mix well with a whisk to combine and avoid lumps.
4. Continue adding the remaining cornmeal gradually over medium heat while stirring.
5. Once everything is well combined, attach the stirring arm (or stir manually) and cook over medium-low heat for 45 minutes.
6. At the end of cooking, add a knob of butter (10g), remove from heat, and stir well with a wooden spoon until the butter is fully incorporated.
7. Transfer the polenta to a wooden board and serve immediately. Leftover polenta can be refrigerated for 4–5 days, then sliced, topped with butter and Parmesan, and baked at 200°C for 3–4 minutes.