A few days--weeks?--ago, Mark Bittman published something on "polenta without fear." No, you don't have to stir your cornmeal in a copper pot for an hour straight, like the Italian grandma of legend (if such really existed). Just stir every now and again. I've read this before. Predictably, commenters chimed in with what's become known as Paula Wolfert's easy oven polenta, even though Paula herself acknowledges that she got the recipe from the polenta package.
You can make polenta in a slow cooker. I copied the recipe from somewhere. Here it is: 1 1/2 cups polenta (aka cornmeal), 7 1/2 cups water, salt. Whisk. Cook on high for 30 min-1 hour. Cook on low for 5 more hours. Stir now and again.
It is worth having a slow cooker for this one recipe. Polenta is comfort food for many, though, sadly, not for me. I am working on it. My favorite thing to do with polenta is to spread it on a plate or cookie sheet. Then, after a bit, cut it into squares and fry it. Top with whatever you're having for dinner.
Do you like polenta? If so, how do you eat it?