Polenta is one of my comfort foods. I love it soft and creamy topped with maple syrup and soy milk for breakfast. I like it soft and creamy topped with savory sauces for dinner. I like it cooled until firm, then sliced and grilled or dry-fried in the skillet. There is nothing complicated or unusual about the "Basic Polenta" (page 276) recipe in this book. Like most polenta recipes, this one calls for oil (some call for butter or margarine) to be stirred into the polenta once it is cooked. I omitted this step, as I always do, keeping it compliant with the McDougall Plan guidelines.