Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring water, oil and salt to a boil in a 4-quart heavy pot. add polenta in a very slow stream, whisking while you add. cook over medium heat, whisking for 2 minute. reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled wooden spoon (this helps to cut down on splatter), 45 minute. remove from heat, then add butter and stir to incorporate. serve immediately. any leftovers will set up and can be sliced and fried -- that is yummy goodness!

Target recipe: bring small pot of water to boil. add herbs and blanch 5 seconds. drain. refresh under cold water and drain. place herbs and oil in blender and puree. cover; chill. (can be made 1 day ahead.) bring water to boil in heavy medium saucepan over medium heat. gradually whisk in cornmeal. cook until thickened, stirring often, about 5 minutes. add cream. stir in 1/4 cup herb puree. season polenta with salt and cayenne. serves: 4 source: bon appetit serve with: meats, roasts