|Boiling water||2 Quart|
|Yellow cornmeal||4 Cup (64 tbs)|
In a 4-quart heavy-clad kettle, bring salted water to a rapid boil.
Slowly add cornmeal, stirring constantly with a long wooden spoon.
Do not let the meal lump.
Stir polenta slowly but constantly as though you were folding egg whites into a waffle batter.
Cook about 45 minutes, until a thin crust begins to line the pan and polenta is well set.
Shake the kettle to loosen the cornmeal cake at the sides before turning it out onto a large round platter.
Cut the pieces with a knife as you would slice bread.