Salt in boiling water put salt and pour gradually and stirring the cornmeal. Boil until polenta harden and begin to separate from the walls of the vessel. Pour into pan a thickness of 3-4 cm. As well cool, cut into slices, 1 cm thick, which cut into two, baked on both sides of the heated plate until a thin cover toasted. Consumed with warm roasted feta cheese, yogurt or kefir.