In a pot, bring 6 cups well-salted
water to a boil. Add polenta in a
thin stream, whisking constantly.
Reduce heat to low and cook,
stirring occasionally, until polenta
is tender and has thickened, 30
to 35 minutes. Pour polenta onto
a lightly oiled baking sheet and
let cool completely before storing.
Refrigerate until set, then slice
(slices can be broiled or grilled,
or reconstituted with a little hot
water or stock until creamy).
Polenta can be refrigerated for up to 5 days.