To start, bring the water to a boil in a pot. Add the polenta, whisking while you pour until the polenta comes together. Add a pinch of salt, reduce the heat to medium-low, and cook for about 30 minutes. Whisk occasionally until the polenta has thickened and the flavor has mellowed. Remove from heat and whisk in the parmesan cheese.

Prepare the carrots: Peel the carrots and cut into ½” thick slices. Place a pan (with lid available) over medium heat. Add in 1 tablespoon butter and melt. Add in the carrots and cook until the carrots start to soften, about 5 minutes. Stir in the garlic and berbere spice, cooking for another minute. 

Cover the bottom of your pan with ¼” worth of water. Cover the pan, reduce the heat to low, and cook for 10 to 15 minutes, checking the carrots occasionally (the time will depend on how thickly cut your carrots are). When the carrots are just-tender, remove the lid, and increase the heat to burn off remaining liquid. When there’s just a small bit of liquid left, turn off the heat and add in the remaining two tablespoons of butter and lemon zest. Swirl around the pan and let melt.

To serve, divide the polenta into two bowls. Top with the carrots and finish with a sprinkle of minced parsley and toasted pistachios.