Bring the water and salt to a boil for the polenta in a medium pot, then add the cornmeal very slowly in a trickle while whisking constantly. Once all the cornmeal is added, continue stirring for another few minutes, switching to a wooden spoon once the mixture thickens. Cover and turn the heat to very low. Stir for a full minute every ten until the polenta is creamy, about 30-35 minutes.
Put the raisins in a small bowl and cover with boiling water; allow to soak for 15 minutes.
If using fresh spinach, rinse it and add to a skillet, cooking until wilted and shrunken.
Transfer to a bowl and wipe the skillet dry.
In the skillet, heat the olive oil over medium-low heat and saute the garlic until golden, about 5 minutes.
Add the pine nuts and cook until also golden, then add the raisins (squeezed as dry as possible) and the cooked spinach. Increase the heat to medium and season to taste with salt and lots of pepper.
Add olive oil as desired to avoid dryness.
Turn out the polenta onto plates and puddle a little olive oil in the middle. Top with Parmigiano and black pepper.
