Kachamak

Bring the water to boil in a large, heavy-based saucepan over high heat. Use a wire balloon whisk to stir the water.

Gradually add the polenta in a thin, steady stream, whisking constantly until all the polenta is mixed into the water (whisking ensures for the polenta to be dispersed through the liquid as quickly as possible). Don't add the polenta too quickly or it will turn lumpy.

Reduce the heat to low (cook the polenta on low heat, otherwise it will cook too quickly and you will need to add extra water). Simmer, stirring constantly with a wooden spoon for 10 minutes, or until the mixture thickens and the polenta is soft. (To test whether the polenta is soft or not, scoop a little of the polenta mixture onto a small plate and set aside to cool slightly.

Rub the set-aside polenta mixture between 2 fingers to see if the grains have softened. If the grains are still firm, continue to cook, stirring constantly over low heat, until the polenta is soft.) Remove from heat. Add cream and butter, and stir until well combined.

Season to taste. Serve immediately with milk, yoghurt, sour cream, or buttermilk over it.