Basic Soft Polenta
Add the salt to the boiling water; slowly stir the cornmeal into the water. Stir constantly with a wooden spoon for about 20 minutes. The polenta should come away from the sides of the pan as it is finishing. During the last few minutes stir in the chopped rosemary and black pepper.
Recipe by, PCC Cooks instructor
Source: Demonstrated on September 4, 2008, during PCC Edmonds Grand Opening Days, along with: Mediterranean Harvest Soup