1½ cups coarse cornmeal
¾ teaspoon salt, or to taste
Bring 5 cups of water to a boil in a large saucepan.
Whisk in the cornmeal, a little at a time.
Cook, stirring often, until the mixture is thick and creamy, about 30 minutes.
Season with salt and serve, or pour the polenta into a pan and refrigerate until set, about 1 hour.