Serve this polenta with venison osso buco or another hearty dish of your choice.
Combine 1 2/3 cups of polenta or coarse-grained yellow cornmeal and 7 cups cold salted water (always add the cornmeal to cold water to ensure lump-free results) in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and cook, stirring constantly with a wooden spoon, until polenta pulls away from the sides of the pot, 30–40 minutes. Add 4 tbsp. butter and stir until melted. Season to taste with salt and pepper.