Place stock in a large stockpot and bring to a boil; reduce heat to a simmer. Slowly whisk in cornmeal, adding gradually and incorporating as you go. Bring back to a low boil. Continue stirring until very thick, about 20 minutes.
Serve immediately as soft polenta, or pour into a loaf pan that has been sprayed with non-stick cooking spray and refrigerate.
Stovetop
2007