Polenta Uncia

Bring the water to a vigorous boil in a large, heavy-bottomed pot, then add the fine sea salt.

Gradually and slowly whisk in the fine yellow cornmeal, ensuring no lumps form. Continue whisking for a few minutes until the mixture thickens.

Reduce the heat to low and cook the polenta for approximately 40-50 minutes, stirring frequently with a wooden spoon to prevent it from sticking to the bottom of the pot, until it is thick, creamy, and pulls away from the sides.