If you've never had polenta that makes you crave more, or learn how to improve your technique, then you have missed out.
A pair of recipes from the L.A. Times gives you a couple options with the coarsely-ground cornmeal.
The first gives you a pork and tomato sauce style of polenta gratin.
The second gives you a creamy mushroom and Fontina cheese gratin.
But the wonderful thing about polenta is its versatility. You can enjoy it in other ways, from grilling and baking to frying it.
(photos by Kirk McKoy / Los Angeles Times)