Kacamak

In a medium saucepan, bring 800 grams of water to a boil with 5 grams of salt.

Once the water is boiling, reduce the heat to low. Gradually add 200 grams of Cornmeal to the simmering water, whisking continuously to prevent any lumps from forming.

Continue to cook the Cornmeal over low heat, stirring frequently with a wooden spoon, for about 20-25 minutes, or until it thickens into a smooth, cohesive porridge and pulls away from the sides of the pan.