Toc in Braide

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

Gradually pour in the fine cornmeal in a steady stream, whisking constantly to prevent lumps from forming.

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