1 c. corn meal polenta
1 c. cold water
1 c. boiling water
salt to taste

Mix the dry corn meal with the cold water.  In a heavy pot, bring the 
other cup of water to boiling, on high heat.  Add the corn meal and cold 
water to the boiling water in a steady stream, stirring all the the time.
Continue stirring during the time of cooking.  If the polenta starts to boil 
too hard, reduce the temp to medium high.  Continue stirring and boiling 
until the polenta becomes very thick and heavy and actually pulls away 
from the sides of the pot when you stir.  This should take about 15 
minutes.  Quickly spread the cooked polenta is a lightly oiled baking pan 
and let sit about 5 to 10 minutes until it is stiff enough to cut.

Serve it with any of your favorite pasta sauces and some hot 
Italian sausage.
Use it as a breakfast food.  Slice the polenta about 1/2" thick and 
fry the slices in a little butter for a few minutes on each side.  Pour 
pancake syrup over the slices and enjoy.  Very good this way.
Slice it and serve it with your favorite green chili recipe or carne 
ardovada.  Sprinkle some mozzarella cheese over it, too.
For a very quick meal that is low in fat I add a bullion cube to the 
cooking of the polenta.  Then when I eat it I add 1 scant teaspoon of 
olive oil and about 2 tbsp of grated romano cheese in the dish.  I like it.