Polenta taragna

Bring the Water to a rolling boil in a large, heavy-bottomed pot. Add the Fine sea salt.

Gradually add the Polenta taragna flour to the boiling water in a steady stream, whisking constantly to prevent lumps from forming.

Reduce the heat to low and continue to stir the polenta with a wooden spoon, scraping the bottom and sides of the pot to prevent sticking. Cook for at least 45-50 minutes, or until the polenta is very thick and pulls away from the sides of the pot.