Instructions
Pour 2 cups of water into a medium saucepan.
Place the saucepan on the stove. Turn the heat to high. Bring the water to a vigorous, rolling boil.
Once the water is boiling vigorously, reduce the heat setting to low.
Slowly pour the 1.5 cups of white cornmeal into the boiling water. As you pour, constantly stir the mixture with a whisk. This prevents lumps from forming.
Keep stirring continuously with the whisk. The mixture will quickly start to thicken into a thick porridge.
Once the mixture is too thick to stir with a whisk, switch to a sturdy wooden spoon.
Continue to cook the ugali on low heat. Stir constantly and firmly, pressing against the bottom and sides of the pan.
Continue stirring for about 5-10 minutes. The ugali is ready when it pulls away from the sides of the saucepan and holds its shape. It will also smell like roasted corn.
Immediately transfer the hot, cooked ugali onto a serving plate.
If you wish, use a spoon or spatula to quickly shape the hot ugali into a thick disk or round shape.
Allow the ugali to cool down. As it cools, it will become much firmer. It will become thick enough to cut with a knife.