Traditional Polenta

Directions

1. In a 10 inch skillet, bring water and salt to a full, roiling boil.
2. Slowly add cornmeal, stirring constantly with wire whisk--mixture will get very thick. With spatula, smooth top.
3. Turn heat very low and cook, uncovered without stirring, until thick crust forms around the edge and mixture is firm--about 20 minutes.
4. To serve: With spatula, loosen around edge and underneath. Invert on large round platter.