Sage Polenta
['5 cups water, plus more as needed', 'Coarse salt and freshly ground pepper', '1 cup coarse Italian polenta', '2 tablespoons finely chopped fresh sage', '3 tablespoons unsalted butter', 'room temperature']
Bring the water to a boil in a large saucepan over high heat, then add 2 teaspoons salt. Whisking constantly, add polenta in a slow, steady stream and return to a boil. Reduce heat to a very low simmer. Cover partially; cook, stirring occasionally, until mixture is creamy and starting to pull away from the sides of the pan, about 40 minutes, adding sage in last 5 minutes. If polenta is too thick to stir, add more water (up to 1/2 cup), a little at a time, and continue cooking, stirring occasionally.
Remove from heat. Stir in butter, and season with pepper and more salt, as desired. Serve hot.
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