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1
Bring the water to a boil in a large, heavy pot.
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2
Add the salt, keep the water boiling at medium-high heat, and add the cornmeal in a very thin stream, letting a fistful of it run through nearly closed fingers.
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3
You should be able to see the individual grains spilling into the pot.
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4
The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
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5
When you have put in all the meal, begin to stir with a long-handled wooden spoon, stirring continuously and with thoroughness, bringing the mixture up from the bottom, and loosening it from the sides of the pot.
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6
Continue to stir for 40 to 45 minutes.
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7
The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.
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8
Moisten the inside of the bowl with cold water.
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9
Turn the polenta out of the pot and into the bowl.
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10
After 10 to 15 minutes, turn the bowl over onto a wooden block or a large round platter, unmolding the polenta, which will have a dome-like shape.
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11
If serving it soft and hot, serve it at once.
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12
You may, if you wish, scoop out the upper central portion of the dome and fill it with whatever you have prepared to go with the polentasausages, pork ribs, a veal, beef, or lamb stew, fricasseed chicken, and so on.
