Mielie pap

Active: 35 minutes; Total: 40 minutes; Serves: 6

Water	6 cups
Butter	6 tablespoons + 2 tablespoons
Polenta, white, stone-ground	1 ½ cups
Salt, kosher	1 tablespoon

1. Bring the water and 6-tablespoons butter to a boil in a large saucepan over medium-high heat. 
2. Gradually add the polenta, whisking constantly. 
3. Reduce heat to low; cook, whisking constantly, until the mixture thickens, about 3 minutes. 
4. Continue cooking, uncovered, whisking occasionally and scraping the bottom of the pan, until the polenta is tender and thickened, about 30 minutes. 
5. Whisk in the salt, adjusting to taste. 
6. Transfer the mielie pap to a serving bowl, and top with the remaining 2-tablespoons butter; serve immediately. 

Recipe from Food&Wine Magazine, October 2020