Polenta

3 quarts water
1 Tbsp. sale
2 lbs. (4 cups) polenta, coarse or fine
Kettle of boiling water in reserve

Bring water with salt to rapid bowl. Pour in polenta, adding slowly
and stirring all the time to prevent lumping. Then use a wooden
spoon, with a long handle if possible, to continue stirring. Cook
while stirring, gradually reducing heat but trying to make sure
mixture keeps at just boiling temperature, but not a rolling boil, as
the polenta pops and you can get a very bad burn. Continue cooking
for about 45 minutes. If you are using the coarse polenta, it will
take slightly longer. If the mixture gets too thick, add some of the
boiling water you have in reserve. When done I prefer to add
cheese(s) and butter. You can add grated Romano, grated Parmagiano,
grated Fontina , grated Swiss, in whatever combination you like.

When polenta is done, spoon it into a bowl and allow to cool for
about 10 minutes. To serve, invert the bowl on a wooden board and
cut the cooked polenta into slices and cover it with sauce. You may
also cook polenta, allow it to completely cool in a buttered bowl,
even overnight, then re-fry or grill in olive oil or butter. It
makes a great side dish. After grilling or frying cover with a little
cheese for garnish and enjoy !

Source: Claros Italian Market