1 - Bring the water to a boil in a medium saucepan.

2 - Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water.

3 - The ugali will begin to thicken quite quickly.

4 - 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.

5 - Turn it out immediately onto a serving plate.