Italian Chestnut Flour Polenta (gluten free)

4 cups water
1 lb. sifted Dowd and Rogers Italian chestnut flour
1 tablespoon extra virgin olive oil
1 tablespoon salt

In a large saucepan bring water to a boil. Add salt and olive oil. Whisk in chestnut flour and beat until smooth. Cook for around 35 minutes over medium low heat, stirring often, until mixture comes away from sides of pot when stirred with a spoon, then serve.