Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine water and salt into a stockpot. Bring to a boil.
Whisk in polenta. Cook over medium heat until it is cooked through and the moisture has cooked out, about 10-14 minutes. Set aside.
Remove from the heat and cool to 110°F, allowing any steam to escape. Set aside.
Gently heat milk in a heavy bottom pot until it reaches 100°F.
Remove from the heat. Add yeast. Whisk to dissolve. Set aside.
Transfer reserved polenta to the bowl of a stand mixer fitted with a paddle attachment. Add reserved milk. Mix on low speed until thoroughly combined. Scrape down the sides of the bowl.
While mixing, add flour, in stages, until fully mixed. Scrape down the sides of the bowl.
Transfer to clean food storage containers. Cover, label, date, and store refrigerated.
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