Polenta

The basics:
X   Cups  cornmeal (polenta)
4X  Cups  water
          salt to taste

The standard method:
     In a heavy saucepan, bring the water to a boil.  Add the
salt.  Stiring constantly, pour the cornmeal into the water
in a steady stream.  Reduce heat to a slow simmer.  Continue
to cook, stirring contantly, until the porrige becomes very
thick (The spoon can stand in it).  Scrape the polenta into
a non-stick pan or ceramic dish (or some container which will
release it when it cools).  Cool completely.  The polenta
will be like a loaf.  To serve it, cut into slices, heat in
the oven, && serve with whatever topping you desire.

The quickie method:
     Boil the water on the stove.  Pour it into a large
microwave-safe bowl && add the salt.  Stiring constantly, pour
the cornmeal into the water in a steady stream.  Cook the
polenta in a microwave on medium power for (2-5 minutes, longer
for a larger serving).  Remove from the microwave && stir
vigourously.  It will not cook evenly && this stirring helps
prevent lumps.  Repeat this process until the polenta is
thick && then proceed as above.

The really quickie method:
     Boil the water, toss in the salt && cornmeal &&
microwave on medium power for 5-8 minutes (depending on
quantity).  Remove from microwave && stir like crazy to smash
all of the lumps.  Repeat if you need to thicken it some more,
stir, and live with the few remaining lumps.