Polenta is available at specialty food shops and at healthy food stores, where it is often labeled coarsely ground cornmeal. Don't try to make polenta with medium-grind or finely ground cornmeal; you'll be disappointed. Brigit Legere Binns' favorite brands of imported polenta are Beretta and Molino e Frantoio from Italy and Croix de Savoie from France. Delicious, Quick Side Dishes
The polenta can be covered and kept warm for up to 4 hours in a metal bowl set over a pan of simmering water. Stir it occasionally, and if it becomes too thick, stir in a few tablespoons of boiling water.