I’ve never made polenta before but I think I might more often. This was awesome. Add 2 cups of grated parmesan to anything and it’s going to be awesome though.
1 1/2 cups polenta (coarse cornmeal)
2 tbsp olive oil
2 tsp salt
7 1/2 cups water
Heat oven to 350F. Stir all ingredients in a 9″x13″ pan to blend. Bake, uncovered for 75 minutes.
1 1/2 cups finely grated parmesan
2 tbsp butter
ground pepper
Stir in cheese, butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, about 25-30 minutes.
Preheat broiler and broil polenta, watching closely to prevent burning, until surface is light golden, 5-7 minutes. Serve immediately for a softer polenta, or let rest up to 30 minutes for a firmer texture.
Source: Bon Appetit, October 2012
tarragon fields 
in Bulgaria they add feta instead of the parmesan with a bit of paprika and it’s kachamak! (hominy) but parmesan sounds yummy… 🙂