So while I listened to Julia's impressive speech and shed a tear with Kevin over his sudden dumping, I stirred and stirred my one cup of yellow polenta into the four cups of boiling water. The idea is to keep stirring until the wooden spoon stands up on its own accord in the mix. After 20 minutes my wooden spoon was still a bit like the leaning tower of Pisa, but I decided that was enough. I added more than a half a cup of grated parmesan cheese, chopped fresh rosemary and two large dollops of margarine (it was meant to be butter) and called it a day with the stirring.
For everything you need to know about cooking polenta - a gluten-free Northern Italian speciality - go to page 347 of Stephanie Alexander's book, The Cook's Companion, the complete book of ingredients and recipes for the Australian kitchen.