For traditional polenta, one slowly pours corn meal into boiling water, stirring vigorously to insure smoothness and no lumps. One proceeds to stir quite often, to insure that the bottom of the pan doesn't scorch.

An easier approach: Slowly stir boiling water into the corn meal (vice-versa of the traditional way). Finish by baking in the oven, stirring once, half-way through, or even microwave it (stirring every few minutes). The remaining ingredients are stirred into the cooked polenta and poured into a serving dish. It firms up more within an hour or so, or serve immediately for softer polenta.

For maximum nutrition, find an organic, non-degerminated whole-grain corn meal at the health food store. A fine corn meal will give a softer texture; some will prefer the coarser grind. Serves 8-10.

Ingredients:

• 4-5 c. boiling water (less for a firmer polenta)
  
• 1 c. fine corn meal, yellow or white
• 1 tsp. salt
• 1/4 c. cream
• 2 TBS. butter (or olive oil)
• 1/2 c. sour cream
• 1/2 c. parmesan
  

Preferably, use a large ceramic bowl (oven/microwave-proof). Slowly add the boiling water to the corn meal in the bowl, stirring constantly. When smooth, bake at 375 degrees for 20 minutes, stir, and finish baking for 20 minutes more. Or, cook in microwave for 20 minutes, stirring once every few minutes. Use: > 1 c. fine corn meal > 1 tsp. salt > 4-5 c. boiling water

When polenta is finishing cooking/baking, add the remaining ingredients, mixing until smooth: > 1/4 c. cream > 2 TBS. butter (or olive oil) > 1/2 c. sour cream > 1/2 c. parmesan

Pour into a serving dish (9" square or other.) Serve immediately, or make ahead of time and microwave before serving time. Garnish with fresh chopped herbs, sun-dried tomatoes, or other toppings for variety.