Ingredients
1 teaspoon coarse salt
1 cup yellow cornmeal
4 cups water
Preparation
Line a large shallow dish, such as a pie plate, with a tea towel. Set aside.
Place 4 cups water and salt in a stockpot. Add cornmeal in a slow, steady stream, whisking until incorporated. Cook over medium heat, stirring constantly, until polenta is thick and pulls away from pan, 20 to 25 minutes.
Pour the polenta into the prepared towel-lined dish, and serve with the sausage stew.
