You can make this up to an hour ahead of time. Keep the polenta warm in a covered bain marie over low heat.
- 2½ cups organic cornmeal of any coarseness or quick-cooking cornmeal
- 1 tablespoon salt
- 2½ tablespoons extra virgin olive oil
Pour 2½ quarts cold water into a saucepan. Turn the heat to medium and stir in the cornmeal, salt, and olive oil. When the polenta starts to boil, reduce the heat to a simmer, and cook, stirring constantly, for 40 to 45 minutes. If lumps form, use a whisk to get them out. The polenta is ready when it has the consistency of cream of wheat. If it is too stiff, stir in a little hot water.