In a pot put the water, add salt, bring to a boil and then incorporated into the flour, stirring slowly to avoid creating lumps and cook, stirring with a wooden spoon from bottom to top in the same sense, for at least 40 minutes (but you can also get an hour and a half!). The important thing is to make the polenta rposare during cooking so do not turn it constantly but do three laps and then let rest 2 / 3 minutes, then 3 more laps and rest ... so until the end. In cooking you can add a bit 'of milk to soften and season lightly.
For quantities regulator like this: you do realize that cooking polenta will double its volume. Calculate how much flour used for that, you have to put in the pot twice in volume of water.
Towards the thirtieth minute of cooking you can put in your butter if you like cheese and polenta (Fontina or Gorgonzola or Taleggio or branzi) that merge making your polenta heavy but irresistible! Or keep it like that, without additions, if you need to accompany other dishes already very tasty.
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