Jan's Polenta

5 1/2 cups water
2 cups polenta or fine cornmeal
2-3 tsp salt
Black Pepper (lots of it)
2 cans of corn
1 cup grated cheese (like cheddar)
1-2 minced jalapenos
3/4 cup chopped onion or green onion

This is a very easy and versatile recipe.  You can leave
out the corn and/or the cheese/ and the jalapenos if
you wish.  It's good hot or cold.

In a heavy medium saucepan, bring the water to a boil 
over high heat. Stir the polenta and salt into the water, 
slowly - all the while stirring with a whisk.
lower the heat to medium-low and simmer, stirring with
a whisk to get out the lumps. 
Cook until the polenta is cooked through and thickens, 
 - about 10 minutes. 

Turn down the heat and stir in the cheese, jalapenos, 
corn and onion.  Add black pepper and season to taste.

Yield:6 to 8 servings
Delicious side dish with Sausage, peppers and onions,
or shrimp scampi or any kind of grilled or sauteed meat.

Note:
I'm going to try it with the Blackeyed Pea Casserole.
I will not add the rice - but will serve the mixture over the polenta.  
I would also like to try the J&J's Chicken Kabobble recipe over 
polenta.  The recipe is under MEATS: 
http://www.geocities.com/icesktfn/RECIPES/Meat/meat.html
I'm sure you can come up with other ideas.