Polenta tends to get a bad rap. People say it takes too much effort and too long to make. I disagree. Stirring up a batch of polenta is as easy as putting ingredients into a saucepan, bringing them to a boil and stirring them together. How hard is that? The tricks to smooth, creamy polenta are to stir often and watch your saucepan. Don’t walk away from the bubbling pot and expect to come back 20 minutes later to the perfect dish. (That holds true for many foods.) More than likely, you’ll return to find a scorched mess. A quick refresher on polenta A staple of Northern Italian cuisine, polenta has been consumed since Roman times. Made from cornmeal, it is reminiscent of hominy grits in its texture and consistency. While grits are made from ground white corn, oats or rice, polenta is comprised of coarsely ground yellow corn. Hence the yellow color of the dish. To cook polenta, you need a heavy bottomed pan, water or stock, ground cornmeal, a touch of cream and …