• Bring water to a boil with salt in a 4-quart heavy pot.
• Slowly add polenta, whisking while pouring.
• Cook over medium heat while whisking for 2 minutes.
• Reduce heat to low.
• Cover and simmer polenta, stir for 1 minute after every 10 minutes of cooking.
• Cook for a total of 45 minutes or until there is no ‘gritty’ texture, when it is ‘creamy soft, very thick, and fairly firm, not runny.
• Remove from heat and serve hot.

For polenta to be fried

• Place clear wrap in a bread baking pan.
• Pour in the polenta.
• Cover it with the wrap.
• Place in the refrigerate to get nice and firm.