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2 C boiling water
1/2 tsp salt
1/2 C corn meal
1/2 C grated cheese
1/2 tsp onion powder (optional)
1/4 tsp garlic powder (optional)
1/4 tsp cayenne (optional)

1. Add the salt to the boiling water and stir vigorously.
2. Put corn meal in slow cooker. Add salted water and stir. Cover and cook on low for 8 to 10 hours.
3. Add the grated cheese and optional spices. Stir to mix thoroughly.

Serves 2 to 4, depending on what else is served.

Note: The ratio of corn meal to water is 1:4.

Note: I use plain Albers™ yellow corn meal and obtain acceptable results, despite dire warnings to use stone-ground corn meal.

Note: Polenta cries out for a covering of some sort.

Note: If you chill the cooked polenta, it can be sliced and fried.

Note: In the mountains of Italy, they used to serve it with snails during Lent in place of hard-to-come-by fish.