World's Easiest Polenta

You could stir it for ages over an open flame...or you could work my father's magic.

Put 4 cups boiling water into a large microwave casserole (or heat the water in the microwave).

Mix 2 cups cornmeal into 1 1/2 cups cold water.

Mix this cornmeal slush into the hot water in the casserole.

Cook three minutes in microwave on high. Stir.

Cook 1 minute longer on high. Stir. Let sit a minute or two.

If not done, cook in 1 minute increments until done.

Serving Suggestion #1: Spread polenta on plate; layer in slices of cheese; spread more polenta over the cheese and top with tomato sauce (preferably with meat of some sort).
Apparently the tradition in my grandmother's family was to serve it this way, with sauteed green cabbage and onions on the side.

Serving Suggestion #2: Oil a Pyrex loaf pan and fill with polenta. Chill in fridge overnight. Unmold the next day on your cutting board and slice into small batons, about a half inch thick. Arrange batons on baking sheet, season to taste, and brush with olive oil. Broil for about ten minutes, until crunchy; flip batons with a spatula and broil 5 minutes more until they begin to brown. Yummy dipped in strong-flavored sauces (tomato, barbecue).