Put on the fire a deep and heavy soup pot with 1 quart of water and a level tablespoonful of salt.
Bring to a fast boil.
Empty a box of yellow cornmeal into a soup plate.
Take a handful and let it sift slowly through your fingers into the boiling water, stirring constantly with a large heavy wooden spoon.
Continue adding cornmeal until you get the desired thickness.
Be careful when adding cornmeal to lower the flame when it begins to boil again, as there is a tendency to boil up suddenly and you may burn yourself.
Continue to heat and to stir until the mush is very smooth.
Cover pot and let cook slowly 10 to 12 minutes longer.
Wet a long flat knife in cold water and cut around the sides of the pot, loosening and pushing away the mush from the sides.
Turn out onto wooden board.
Form into a nice shape, as a torte, with a spoon dipped in cold water, and cut slices with a white thread.