Nick Stellino’s Polenta

Bring the water and salt to a boil in a 3 to 4-quart saucepan. Slowly stir in the cornmeal with a whisk to avoid lumps. Once the cornmeal has all been whisked in, begin stirring with a long-handled wooden spoon. (The polenta may spatter, so wear an oven mitt to protect yourself from burns.) 2. Turn the heat down to medium and stir continuously for 30 to 40 minutes until the polenta is thick and comes away from the sides of the pan. Serve immediately.