Make sure the water has just started to come to a boil. A kettle containing more boiling water will be needed later for topping up as the cornmeal absorbs the liquid.
Throw in the salt, then gradually sprinkle in half the cornmeal, stirring constantly in a clockwise direction between each addition. Continue stirring until the mixture is smooth and free of lumps.
Gradually add the remaining cornmeal, along with a little boiling water if the mixture becomes too stiff. Continue stirring in a clockwise direction, and add small portions of water when necessary. After about 45 minutes the mixture will begin to leave the sides of the pan clean.
Turn the thick pudding mixture onto a board or marble slab and form into a dome shape. Use as required, hot or cold.
Alternatively cut the dome into 4 pieces when cooled, wrap in plastic film or foil and store in the refrigerator.
COOK'S TIP: A variation: hot polenta with butter and cheese - spread with softened butter and sprinkle with grated cheese or cheese slices
PREPRATION TIME: 50 minutes - 1 1/2 hours
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