Polenta to some parts of Italy is what pasta is to other parts of Italy. In Italy, the stirring of the polenta can go on for one 1/2 hours as there are always dissenting opinions as to how long or how fast, the stirring should be. It is also a great breakfast treat. Put into a rectangular dish and let solidify overnight. Cut into chunks or slices and fry until crisp in butter or oil. Slather on some jelly or jam, powdered sugar or honey when you make the BASIC POLENTA recipe.