Polenta with Small Lagoon Shrimp

Bring 1000 grams of water to a boil in a heavy-bottomed pot. Add 10 grams of salt.

Gradually pour 250 grams of fine cornmeal into the boiling water in a thin stream, whisking constantly to prevent lumps.

Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon, for approximately 40-50 minutes, or until thick and creamy. The polenta should pull away from the sides of the pot.