Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you're making polenta to use a few days from now--it will keep better this way. If you're doubling the recipe, double the cooking time.
1 cup medium-coarse or coarse cornmeal, preferably organic stone-ground
3 - 6 cups water (or half water, half milk), depending on the desired consistency
1 tablespoon butter or olive oil
1 teaspoon salt; more to taste