Think polenta demands endless stirring? Think again. Bake it

Traditionally, it is prepared by bringing the liquid to a boil in a saucepan, adding the cornmeal in a slow, steady stream, then simmering the resulting mush, stirring constantly until it thickens.

[...] I'm not inclined to babysit a dish for 40 minutes.

[...] I am not a fan of polenta's tendency to splatter as it cooks.

If you use a casserole dish (earthenware or enameled cast-iron), the timing will work out pretty much as I explain in the recipe because those dishes heat up evenly from the bottom to the top.

[...] it's a great absorber of the meat juices generated by a roast.

[...] polenta is wildly versatile.

4 to 4 1/2 cups water, low-sodium chicken broth or stock, or vegetable broth, or a combination

Nutrition information per serving: 100 calories; 25 calories from fat (25 percent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 5 mg cholesterol; 380 mg sodium; 16 g carbohydrate; 1 g fiber; 0 g sugar; 3 g protein.

When the polenta is done, stir in 1 ounce finely grated Parmesan cheese (or another crumbled or diced cheese of your choice, such as Gorgonzola or fontina).

Top the creamy polenta with 1/2 pound assorted sliced mushrooms sauteed in butter with minced shallot or onion and finished with truffle oil and chopped fresh herbs.