1. Place the cornmeal, salt, and 1 cup of the water in a bowl and mix well.
2. Bring the remaining 2 cups of water to a rolling boil in a medium pot. Slowly add the cornmeal mixture a little at a time, stirring constantly for about 5 minutes or until the mixture thickens. Cover the pot, reduce the heat to low, and simmer for 20 minutes.
3. Transfer the pot to the refrigerator for 30 minutes. Spread the cooled mixture in an oiled 8- or 9-inch square baking pan in an even layer. Bake in a 350°F oven for 30 minutes or until the top is golden brown. Cut into squares and remove with a spatula.
4. Enjoy the polenta plain, topped with sauce, or sprinkled with Parmesan cheese.
Do not add the cornmeal mixture to the boiling water all at once or it won’t thicken properly. Add it slowly, a little bit at a time.
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