This is a no-nonsense polenta technique familiar to Italian restaurant kitchens everywhere -- perfect for a dinner party, or anytime you want to get cooking well before dinner time and go about your business. Best of all: the longer it sits, the better it gets. Any bitterness fades; every gritty grain swells and turns to cream. You can make it with stock, or add milk or cream or cheese, but even straight water polenta will taste better than it has a right to. Adapted slightly from <strong><a href="http://www.amazon.com/Food-Southern-Italy-Carlo-Middione/dp/0688050425/?tag=food52-20">The Foods of Southern Italy</a></strong> (William Morrow, 1987).

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