The Food Network's Giada De Laurentiis and Alton Brown both have good recipes for polenta. The one offered by De Laurentiis is basic and simple, while Brown's is more sophisticated and complex.
To make De Laurentiis's polenta, bring 6 cups of water to a boil in a heavy saucepan, add 2 teaspoons of salt, and slowly whisk in 1 3/4 cups of yellow cornmeal. Decrease the heat to low and cook for about 15 minutes, stirring frequently until the cornmeal becomes tender and the mixture thickens. Turn off the heat, and stir in 3 tablespoons of unsalted butter until the butter melts. This recipe yields six servings.
To make Alton Brown's savory polenta, heat 2 tablespoons of olive oil over medium heat in a large oven-safe saucepan. Add 3/4 of a cup of finely chopped red onion, a sprinkling of salt, and sweat the onions for 4 or 5 minutes or until they start to appear translucent. Decrease the heat to low, and add 2 cloves of finely minced garlic. Saute for a couple of minutes, making sure not to burn the garlic. Turn the heat on high, add 1 quart of chicken stock and bring the mixture to a boil. Gradually whisk in 1 cup of coarsely ground cornmeal. Place a cover on the pot, and put it in a preheated 350 degree F oven. Stir the contents every 10 minutes in order to prevent lumps from forming. Take it out of the oven when the mixture becomes creamy, and add 3 tablespoons of unsalted butter, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Slowly add in 2 ounces of grated Parmesan cheese. This recipe yields four to six servings.