Ingredients To Make Traditional Italian Parmesan Palenta

"Our next step with our dinner to make our creamy pamesian palenta I've brought 3 cups of water and a 1/4 teaspoon of salt to full boil and I got 3/4 of a cup of corn meal. Yellow corn meal do not get the course just regular corn meal and I'm going to whisk it in slowly like this here's a whisk by the way. These are wonderful because they really stir things beautifully and you'll end up without clumps and that's why your going in such a slow steady motion here too. So I'm stirring, stirring, stirring there we go now what happens is we're going to stir for 2 minutes solid this high temperature and then we're going to turn it way down to simmer and then every 10 minutes for 45 minutes we'll give it a stir. I like these spatulas that can stand up to 450 degrees because for stirring you get every last bit and you don't have to worry about the spatula melting. So that's it for this stage then we're just going to turn it down I haven't obviously your going to do this for 2 minutes and your going to cover it and you'll check it each 10 minutes and give it a stir. Scraping the bottom and by the way this is called a flame tamer I think there under $10 at a cooking store. What it is you can put it underneath your pot on the stove it gets hot it's cast iron and it really prevents things from burning. I think Wilson has it a lot of the cooking stores anyway this looks ready to me it's already gotten thick. I'm going to put the top on it you want to look at it (yes, can I see the thickness on it) sure, actually this is about how thick it should be when you go ahead and cover it, see it's already become substantial but it's going to get thicker that that. And now we're going to let it, we're going to let it work on it's own and we're going to set the timer for 10 minutes."