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1
Bring water to a rolling boil in a saucepan.
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2
Add salt and let water return to a boil.
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3
Lower heat to simmer and, in a slow but steady shower, add polenta, stirring continuously with a wire whisk to avoid lumps.
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4
Once all the polenta has been added, continue stirring, using a long-handled wooden spoon, while polenta cooks.
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5
The meal will gradually thicken and start to pop with surface bubbles (be careful of splatters).
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6
Cooking can take 20 to 40 minutes, depending on such variables as the age of the meal and the firmness desired.
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7
Polenta that cooks for 20 minutes should be soft and fluffy, but with no discernible ''bite'' and no hint of a raw flavor.
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8
Polenta that cooks for 40 minutes will be firm enough to pull away from the sides of the pan as it is stirred.
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9
When polenta is done to desired firmness, serve it immediately or slice it and either toast the slices or fry them in olive oil, butter or rendered lard before serving.
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10
If serving immediately, turn polenta into a warm, high-sided platter or dish; top with the desired sauce and serve.
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11
For slicing, spread polenta to desired thickness on a bread board or in a square glass oven dish.
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12
When firm (a matter of a few minutes), cut slices about 1/2 inch thick.
