Making Polenta

• 7 cups water
• 1 tablespoon salt
• 1 2/3 cups coarse-grained imported Italian yellow cornmeal
• An 8- to 10-cup bowl, preferably steel or copper

1. Bring the water to a boil in a large, heavy pot.
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.
3. You should be able to see the individual grains spilling into the pot.
4. The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
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.
6. Continue to stir for 40 to 45 minutes.
7. The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.
8. Moisten the inside of the bowl with cold water.
9. Turn the polenta out of the pot and into the bowl.
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.
11. If serving it soft and hot, serve it at once.
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.

water, salt, coarse, bowl

Taken from www.cookstr.com/recipes/making-polenta (may not work)