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Did you purchase instant polenta by mistake? Are you sure yours was the (far better) long cooking version? That happened to me once :(. Ewwww.

Pouring the polenta into the liquid very slowly and stirring (or whisking) vigorously is key. Even if you stop pouring in the polenta momentarily to beat out lumps, then continue pouring polenta.

As far as firmness, that's definitely a personal preference. I like a pool of molten polenta in a large flat bowl with something long-cooked and yummy spooned on top (like mushroom ragout or veal osso buco). You can also pour it into a loaf pan, slice and saute the slices for breakfast with real maple syrup (providing your initial prep of the polenta was pretty bland/generic).

Some people like to pour it on a board and slice it grandly in the center of the board, then serve to guests with a variety of toppings.

What has worked for me in the past - make sure liquid is sufficiently hot; pour polenta in SLOWLY in a really thin stream, taking breaks to beat out lumps; and stir constantly (like risotto).

My grandmother was from Italy and she made the best polenta. She made it everyday, even up to the days before she passed away at 97. She always told me that the secret was to add the polenta as slowly as possible, and stir constantly until the polenta "pulls away" from the sides of the pot on its own. In her later years, to save time I guess, she whisked the polenta into a cup of milk before adding it slowly to the boiling water. I've tried it that way, and its just as good, but not as good as grandma's! (I really miss her)

I used a 4:1 liquid ratio, I stirred it all the time, I added the polenta slowly and I bought the corn meal at my local Italian deli. Could it be a heat problem? Maybe I started off too hot or too low, maybe? I'm really puzzled at why it didn't turn out. All my kids loved it, I just didn't think it was up to par. Aungieinphx, I miss my grandma too. Food just doesn't taste as good when they aren't cooking it!

Using a whisk as you pour in the corn meal will prevent it from clumping. I use about 4:1, with extra liquid on hand in case it gets too thick. If it ends up too thin, you can add parmesan cheese (or whatever cheese you may like) to thicken.

Please excuse the heresy, but I'm linking a recipe for making polenta in the oven below. It will NOT be exactly the same as a well-tended pot of polenta cooked stovetop, but if you're unsure about how creamy the consistency should be, making polenta this way once should help you gauge whether or not your ratio of grain to water is correct.

I believe the bright yellow meal that Whole Foods sells in bulk as grits is what they used to sell as polenta. You'll notice the grains are not uniform in color, size or texture, so after 40-50 minutes cooked stovetop, the resulting porridge will not be uniform and smooth like Cream of Wheat. A few grainy bits on the tongue add "character" (I hate the word "mouthfeel".)

N.B. The recipe calls for way too much salt. Start at half the amount and then taste to see if you need to add more after 40 minutes. I've been lazy and used this recipe twice, stirring the mixture several times to avoid lumping, too, checking regularly towards the end to see if it needed to stay in the oven for a shorter or longer period of time. I don't add cheese or butter.

Perfectly creamy when I poured single portions into wide bowls, then topped the polenta with a braise. I made a large batch so that I could pour the remaining portion onto a large wooden cutting board to solidify. When cooled, I sliced the slab in half, lengthwise, with thread (dental floss works) to bake a stuffed polenta (bechamel, butter, Parmesan & Bolognese ragu).

http://www.globalgourmet.com/food/egg/egg0297/softoven.html

BTW: Lots of people admit to letting their wooden spoon rest and tending to other things once all the cornmeal has been trickled into the pot of simmering water on the stove. You have to be diligent about constantly stirring when the polenta is firming up and you're afraid of its sticking and burning.

Eliz- thank you for posting the oven method link. I have had good success with risotta-style dishes made in the oven, and this had let me to wonder if there was a good oven version for polenta which wouldn't require the attention of the stovetop versions. I'll try this one soon and report back.

My Grandmother (from Amalfi) often made Polenta, and she cooked hers rather quickly. She taught me to:
Bring 9 cups of lightly salted water to a boil in a large covered pot over high heat. Before adding cornmeal, I put on oven mitts to protect my hands from any "leaping polenta." Once the water reaches a boil, I slowly add 2 cups of cornmeal (sometimes I like to combine fine and coarse ground), whisking (I always use a long, commercial whisk to protect my hands)continuously as I slowly pour in the cornmeal in a thin stream. Next, I turn down the heat to allow for a low steady boil, as I whisk continuously for about 5 minutes until the polenta is the consistency I like, which is soft. If you prefer your Polenta more firm, cook it a bit longer. Remove from the heat. Carefully (it's extremely hot) taste for seasonings. Turn onto a large deep platter, spoon hot Marinara Sauce over the top, Either dollop with fresh ricotta and or freshly grated Pecorino Romano, and a few grinds of black pepper. That's our favorite way to enjoy polenta. I hope you'll make Polenta many times and try to enjoy it many different ways, too. My Mom sometimes tops hers with kidney beans cooked with onions and sausages. Have fun.