Pulse the dry polenta in a blender briefly to break down the coarse granules, creating a smoother texture and speeding up the cooking process. After blending, sift through the polenta with your hands to ensure there are no clumps.

In a medium-sized pot, bring 3 cups of water to a gentle boil. Gradually whisk in the polenta, stirring continuously to prevent lumps from forming. Once incorporated, add an additional cup of water and reduce the heat to maintain a steady simmer. Stir frequently for about 15 minutes as the mixture thickens.

If the polenta becomes overly thick, whisk in the remaining ½ cup of water to achieve a creamy consistency. Once the desired texture is reached, turn off the heat and mix in the olive oil and sea salt. Cover the pot and allow the polenta to rest for 5 minutes, letting the flavors meld and the texture settle.

Before serving, adjust the seasoning to taste. Serve the polenta hot as a comforting, versatile side dish or a base for flavorful toppings.