Soak 1 cup of polenta per four servings in an equal amount of water and 1/4 of acid (lemon juice works very well here). Soak eight hours but not much longer or the polenta will be gummy.
For every four servings add three cups of water to a pot to boil with a stick of butter and salt and pepper to taste. Scrape in the soaked ground corn all at once, no need to slowly pour. Bring to a boil and turn down to a simmer and stir occasionally. Keeping it a higher temperature won't help it cook faster, it just produces large bubbles which can cause burns as the splatter when they pop. A lower temperature is safer for the cook. The polenta is ready when it "splits", that is a spoon drug through easily separates the mixture and it holds its shape. Traditional polenta takes about thirty minutes and must be stirred constantly while this only takes twenty minutes or so. This is the time to stir in shredded cheeses like Romano or Cheddar and even things like chopped roasted chiles or roasted red pepper strips. Add-ins like these can turn a simple meal into something a little dressier.
If desired, transfer the polenta into a bowl or casserole well greased with olive oil and rest, covered, at room temperature for 10-15 minutes. When the casserole is turned out on to a serving dish, you can have sliced polenta. Drizzle with olive oil and top with herbs for another serving option. This is a great option for hot, summer weather because it can be prepared at night when it is cooler and served cold with other cold items for a light lunch. My kids like sliced cheese and sardines.
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