1. To keep polenta from becoming lumpy, stir corn meal, cold water, and salt until smooth.
2. Slowly stir in boiling water, cover, and cook over low heat for 20 minutes. As the water is absorbed, the corn meal becomes thick.
3. Spread polenta in a nonstick baking dish so that it is about 1-inch thick. Allow it to cool.
4. Cut into squares and top with a spicy tomato sauce, Beef Stroganoff, stew, or other favorite sauces.