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1 part Cornmeal
1.5 Parts Water (Or Chicken/Veg Stock)
1.5 Parts Milk
(scale to your needs)
1 egg for every, say, 300 - 500 ml liquid)
Grated Parmesan, a quarter cup or so for every 300 - 500 ml liquid
1 tablespoon of butter.
Finely chopped lemon zest
Fine cut herbs (basil, thyme, marjoram - whatever you like)
Bring the liquid to a very low simmer. Add the cornmeal very slowly and stir continually. If you add the cornmeal too quickly and/or don't stir you'll end up with lumps.
Keep stirring the polenta over low eat for 8 - 12 minutes. Taste it every once in a while - you just need to cook it out until it's no longer gritty.
When it's smooth and not gritty remove from heat and add the egg, cheese, herbs and zest. Salt and Pepper to taste.
Pout the mixture into a pan lined with saran wrap, or small greased ramekins and leave it to set. Maybe a half hour or so.
Mist both sides with a little olive oil and sear in a hot pan to warm and brown each side. Serve with sauteed spinach, tomato sauce, a pan sauce or gravy, anything liquid and tasty.
I like it plain and eat it cold for breakfast quite often.