Instruction

• Bring the water to a boil in a medium saucepan
• Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water
• The ugali will begin to thicken quite quickly
• Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, hold together, and takes on the aroma of roasted corn
• Turn it out immediately onto a serving plate
• If you would like, using a spoon or spatula, quickly shape it into a thick disk or round
• The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta)