Follow these simple steps to create Berbere Butter Braised Carrots with Polenta:

1. Prep the Carrots: Begin by peeling and cutting your carrots into 1-inch pieces to ensure they cook evenly.

2. Melt the Butter: In a large skillet over medium heat, melt the butter. Allow it to bubble and just start to brown, which adds a delicious flavor.

3. Add Berbere Spice: Stir in the berbere spice blend and cook for about 1 minute to release its flavors.

4. Combine Carrots: Add the carrot pieces to the skillet. Toss them in the buttery spice mixture until fully coated.

5. Add Liquid: Pour in the vegetable broth or water. Season with salt and pepper to taste. Bring the mixture to a simmer.

6. Braised Cooking: Reduce heat to low, cover the skillet, and let the carrots braise for about 25-30 minutes, or until tender. Stir occasionally to ensure even cooking.

7. Prepare the Polenta: In a separate pot, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps.

8. Cook Polenta: Reduce heat to low and continue to stir for about 20 minutes, until creamy. Season with salt and pepper and stir in olive oil for additional flavor.

9. Serve: Once the carrots are tender and the polenta is creamy, it’s time to assemble your dish. Place a generous serving of polenta on a plate, topped with the warm berbere butter braised carrots.

10. Garnish: Finish with freshly chopped herbs for an extra pop of color and flavor.