Wisconsin Polenta and Variations

In heavy saucepan, bring water and salt to a boil. Slowly whisk in cornmeal, beating vigorously to remove any lumps. Reduce heat to low and let polenta cook for 20 to 25 minutes, stirring occasionally.

Stir in desired ingredient variations and spread polenta evenly into a lightly greased, full-size sheet pan. Cool completely before cutting into squares.

To serve, heat polenta: in a conventional oven, at 400°F (205°C) for 8 to 10 minutes, or in a convection oven at 350°F (175°C) for 7 to 9 minutes.