This is a great technique, way less work than the usual stir, stir, stir, and the results are just as good. I adapted it from a recipe in Paula Wolfert's "Mediteranean Grains and Greens." She adapted her recipe from one on the back of a bag of Polenta Company of San Francisco polenta. The owner of the company told her it was "an old paesan's mother's recipe from Tuscany."
2 tbsp. corn oil
2 cups Anson Mills Rustic Coarse Polenta Integrale or similar
9 cups water
2 tsp. salt
Put all ingredients in a dutch oven and stir until blended. Bake uncovered at 350 for 80 minutes, stir and bake another 10 minutes.
This makes a moderately soft polenta. If you want it firm for slicing, use only 7 cups water.