Romanian polenta

1 cup of yellow (coarse) corn meal
2 cups water
1 Tbsp. salt

In a non-stick pot add water and salt and sprinkle in the corn meal immediately after. Stir vigorously to detach all the lumps of corn meal, if any. Stir continuously as water and corn flour are boiling. Boil on low heat till the water is gone and the corn flour becomes like a porridge. Stir and boil in addition until the porridge becomes thick as you`re stirring and doesn`t stick to the pot. Let it cool, and when firm enough turn upside down to serve. Use instead of bread, but especially with braised cabbage or mushroom stew.