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Polenta is super duper easy. I buy the "raw" polenta (aka coarse cornmeal) in bulk from the co-op.

Boil some water or veggie broth (recommend the broth). The ratio is 4:1 liquid:polenta, so 4 cups of liquid for 1 cup of polenta.

When the liquid's boiling, slowly whisk in the polenta in a steady stream, just so it doesn't clump up. Drop the heat to low, cover partially, and cook for 20-40 minutes (depending on how you like the texture), stirring every few minutes so it doesn't stick to the bottom of the pan.

Serve: oh gosh, so many ways. Recently, I stir fried some onion, garlic, kale, mushrooms, and tomatoes in olive oil. Added salt and pepper, and served over polenta. Basically, I use it as a rice substitute in meals, although I've added sweet stuff and had it for breakfast.

There are all sorts of recipes where after you cook the polenta you bake it and you can make pizza or some other casserole dishes out of it, so that might be something to look into. But you really can't ruin it unless your ingredients are bad or you burn it (unlikely).
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