4 1/2 cups water
1/4 C black olive tapenade
2 tablespoons unsalted butter
1 cup instant polenta
1/2 C finely grated Parmigiano-Reggiano
1/4 teaspoon black pepper
Don't salt this recipe until the end, as the olive puree will add a lot of salt and flavor to the dish on its own.
Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes. Remove from heat and stir in cheese and olive spread. Serve sprinkled with black pepper