Or, What I Had for Breakfast on Sunday. (Go visit Andrew to see what this is all about.)
This is one of our best breakfasts, and Cranky is always the one who makes it. He takes some nice, fresh, Bob's Red Mill stoneground "polenta or grits," as the label says (not the cornmeal) and mixes it with the prescribed dose of water and salt, in a slow cooker. He uses one of those mini slow cookers intended for hot party dips, and it holds the perfect amount for two bowls.
Plug the cooker in, which equals "On" (there's no switch and only one temperature on this guy), cover it and leave it alone for two hours.
You can check on it now and then if you're around, but unlike stovetop polenta, it really needs no stirring.
As it approaches the degree of tenderness you like, begin to grate some sharp white cheddar cheese, and chop some jarred pickled jalapeno peppers (to taste). You can add those flavorings now while the grains finish cooking, or you can stir them in at the end.
Cooking time seems to vary; today it took two hours and 45 minutes to get perfectly perfect. That's really not an absurdly long wait for breakfast! Drink your tea, go out for a walk to the Farmers' Market, putter in the garden, and then return to a bowlful of ethereal cereal.