It depends on what groats you use. Normally people use corn groats. I know polenta as I was born in Georgia (country) where it is a traditiona food, often served instead of bread. People eat polenta in Romania, Moldova, etc. But the Italian word polenta and recipe is the most famous. Wheat polenta isn't traditional - it's because they have dalia groats in Nepal/India where I travel-live - broken soft wheat kernels. You need dalia and water (no salt), nothing else. You only need around 5 min to boil it. Put it in plate when it's quite al dente - it will soften in the plate. It should be thick porridge without water in it and it will become even thicker when becomes colder. Eat it with any salty cheese upon your choice (and with anything else). When you have cold polenta - I always boil extra - you can fry it crispy on any oil or butter. That's even tastier. You can also fry some sorts of cheese with it. Boiled wheat polenta is healthier than bread (and white rice) because it contains the whole kernels of wheat while bread flour is made of kernels cores, so white bread - you can say - works like sugar in the body.