Step 1

In a medium, heavy bottomed saucepan bring the water to a boil over high heat. Add the salt and use a whisk in a clock-wise motion to swirl the water into a vortex. Slowly pour the cornmeal into the pot, maintaining a boil and continuing to stir. This is basically prevents lumps and clumping.

Step 2

Once all the cornmeal has been added, reduce the heat to a low simmer and stir frequently until polenta gets creamy. When it begins to thicken, switch from a whisk to a spoon to stir. Continue to simmer, stirring frequently, until the polenta is thick, creamy, and really holds a streak when you pull a spoon through, 30-35 minutes or so. It should be very soft.

Step 3

Remove from heat and serve topped with butter or olive oil and grated cheese.