Fried polenta triangles

Bring the water and 8 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 steady stream, whisking continuously to prevent lumps from forming.

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