3 1/2 to 5 cups water (5 for soft polenta, less for firmer)
1/2 teaspoon salt
Preheat the oven to 350 degrees.
Oil an 8-inch ovenproof saucepan, and add the cornmeal, water and salt. Stir until ingredients are blended. Place in oven and bake 45 minutes, uncovered. Remove and stir with a fork, adding more water if necessary, then place back in oven and cook an additional 10 minutes. After letting it rest 5 minutes, pour into a greased bowl.