1. Boil the water in a (copper) saucepan. Add the salt.
2. Throw the cornmeal into the boiling water. Stir with a beater to avoid it sticking to each other.
3. Reduce the flame, so that the "polenta" continues to cook slowly for at least 45 minutes. Stir from time to time with a wooden spoon.
4. If you want to cut the "polenta" into small pieces and brown them, put the "polenta" in a shallow metal saucepan and let it cool down. Otherwise, put the "polenta" in the traditional wooden dish and serve immediately.

Note:

1. The proportions of water and cornmeal may vary, depending on the result you would like to obtain.
2. To make a creamy "polenta" with butter and parmesan cheese (excellent with crabs, mushrooms, other small fried fish…) add some more water.
3. For a "polenta" that can be cut into pieces, which are then fried or colored, increase the quantity of cornmeal to obtain a rather thick “polenta". If possible, take the very fresh cornmeal.