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1
Measure the cornmeal and set aside.
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2
Put the water in a heavy casserole and bring to a full, rolling boil over high heat.
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3
Add salt to taste.
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4
Start stirring vigorously with a wire whisk.
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5
Gradually add the cornmeal in a thin, steady stream.
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6
One must stir rapidly as the meal is added to prevent lumping.
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7
Stir constantly for at least five minutes, covering the inside of the casserole, bottom and sides, to blend well and prevent lumping.
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8
At the end of five minutes, turn the heat to moderately low and continue cooking, stirring quite often with a heavy wooden spoon all around the bottom and sides.
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9
At the end of 15 or 20 minutes, a light crust will start to form on the bottom of the casserole.
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10
Add the olive oil and continue stirring with the spoon.
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11
For this quantity of cornmeal, the total cooking time should be about 20 minutes.
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12
The cooking time, depending on the quantity of cornmeal and water, might take up to 45 minutes.
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13
To unmold quickly, invert the casserole on top of a clean, flat surface.
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14
Traditionally, Italian cooks use a string to cut the polenta into serving portions.
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15
Hold a string taut at both ends and slip it carefully under the bed of polenta, holding the string close against the flat surface.
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16
Force the string under the polenta to a distance of from one to two inches.
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17
Bring it up quickly to make a long slice.
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18
Repeat, pushing the string farther away from you and bringing it up to make a second long slice.
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19
Repeat.
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20
Now, turn the string and repeat slicing in the other direction.
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21
Serve hot with any of various savory stews.
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22
Or chill the polenta and bake it later with cheese on top.
