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1. Bring 4 cups water to a boil in a large heavy saucepan and add 2 teaspoons salt. Whisk in the polenta and continue whisking as it begins to bubble. After a minute or two, when the polenta has thickened a bit, reduce the heat to low and let cook gently, stirring occasionally, for about 45 minutes, until thickened and smooth, with no raw cornmeal taste. If the polenta gets too thick as it cooks, add a bit more water. Remove a spoonful and cool, then taste and adjust the seasoning, if necessary.