Polenta with Cheese

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

Gradually pour in the Fine cornmeal in a thin, steady stream, whisking continuously to prevent any lumps from forming.

Reduce the heat to low and switch to a sturdy wooden spoon. Cook the polenta, stirring constantly and scraping the bottom and sides of the pot, for 30 to 40 minutes, or until it is thick, creamy, and pulls away from the sides of the pot.