Fried Polenta

Bring the Water and 5 grams of Fine sea salt to a rolling boil in a heavy-bottomed pot.

Slowly pour the Fine cornmeal into the boiling Water in a thin stream, whisking continuously to prevent lumps from forming. Continue whisking for a few minutes until the mixture thickens.

Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon, for 30-40 minutes, or until the polenta is very thick and pulls away from the sides of the pot.