*Note: For this dish, a medium cornmeal (preferably stone-ground) works really well as it has a nice, creamy texture once cooked; however, the grind and type of cornmeal you use is up to you.
To make the polenta, pour the cornmeal, salt and cold liquid (either water, stock or a mixture of both) into a medium pot. Bring to a simmer over medium-high heat, whisking frequently.
*Note: The amount of liquid you use will depend on the consistency you are looking for. Refer to the lesson on How to Make Polenta.
Once the polenta comes to a gentle boil, turn the heat down to low and continue to simmer until the polenta is done to your liking. This may take anywhere from 15 to 45 minutes, depending on the grind of the cornmeal. Taste the polenta for doneness. The grains should be fully hydrated and not al dente.
Once the polenta has cooked to your liking, taste it for seasoning.