I used a 50-50 mix of polenta and corn meal (the regular stuff). I think you can put just about anything in these lovely golden wedges, this time I just used some herbs, but next time I might use some mushrooms, or sundried tomatoes.
Boil 3C of water. Slowly stir in 1C of the polenta-corn meal mix. Turn down the boil to less of a rollicking boil, and stir the mix constantly. Add whatever things you want to add--I sprinkled in some herbs de provence and salt and pepper. Keep stirring and bubbling until the glop is pretty thick and pulling away from the sides. Then pour it into a dish (an 8x8 baking dish works well) and smooth out the top as smoothly as it can go. Chill this dish.
After about a half hour, the baking dish full of polenta should be pretty solid. Dump it out on a cutting board, and slice into wedges. In a cast-iron pan, melt about half a tablespoon of butter. Add some of the wedges, and cook (without moving them much) until they are golden-brown on the bottom. Flip and repeat. Cool them on a paper towel.
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