Basic Polenta:

1 1/4 cups cornmeal
1/2 teaspoon salt
4 cups water

1. Place cornmeal and salt in large saucepan. Gradually add
water, stirring constantly with a wire wisk. Bring to a boil,
reduce heat to medium, cook uncovered 15 minutes, stirring
frequently. Yeild 4 cups.

2. Microwave method: Place cornmeal and salt in a 3 quart
microwave cassarole. Gradually add water, stirring until
blended. Cover, microwave on HIGH 12 minutes, stirring every
3 minutes. Let stand covered 5 minutes.

***
I made this two times, the first time I couldn't find kale in
the particular grocery store that I went to so I used spinach.
I used the microwave method for polenta since I tend to
scorch things and it worked great. The first 2 times I stirred
I wasn't sure it was going to thicken by the time it finished it
was perfect and it sure is easy to just set the timer for 3
minutes and stir when it beeps. The non-fat cheese is totally
optional, in fact I shredded it then forgot to put it in the first
time . In is fine without cheese, but the cheese tasted good
on the microwaved leftovers too. (The only edible non-fat
cheese I've found is called Lifetime brand and they don't sell
it in every store here). The effect is rather like lasagna but
different.