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.