Ligurian Baked Polenta is the Italian version of Cheesy Grits
I've always found polenta (grits) to be a lot of work, easy to burn, and not really worth the effort and risk. Then I read a simple baked polenta recipe from Liguria in Essentials of Italian Cooking and gave it a try. The result was creamy goodness with almost no effort, a definite winning combination!
Ligurian Baked Polenta
The essential information is the ratio of 3:2:1 for water, milk, and polenta, by volume rather than weight. You'll need about ¼ cup of polenta for each generous portion, so for four servings you'll need 3 cups of water, 2 cups of whole milk, and 1 cup of polenta. Mix those ingredients in a 2-quart baking dish and bake at 375°F (190°C) for one hour.
Remove the baking dish from the oven. Stir in two tablespoons or so of unsalted butter and a generous amount of crumbled or grated cheese--gorgonzola and parmigiano reggiano are recommended. Taste and add some salt if needed, then return to the oven for a few minutes to melt the cheeses and meld the flavors.
Serve as-is or with marinara sauce or your favorite polenta topping. I'm not sure whether you can use the left-overs for frying or grilling because I have yet to have left-overs!