Subject: Microwave Polenta (again!)
 After much testing, here is my new vegetarian polenta recipe.
 1/4 cup polenta
 1 cup brown vegetable stock (recipe follows)
 salt pepper
 1 tablespoon fresh lemon juice, 
   fresh tomato juice, or whey from yogurt.
 Mix the polenta and stock in a microwave safe bowl. Add a little salt
 and pepper, and the whichever of the acidic liquid you chose. Stir, and
 cook on high, uncovered in the microwave for about three minutes.
 Stir again, and notice how much liquid is left to be absorbed. Your
 milage will definitly vary. I usually cook mine for about three more
 minutes, but I have a very low power microwave. The best thing to do
 is to cook in one minute intervals until polenta is thick and the 
 grains are chewy instead of crunchy. Let it rest for about one more
 minute. Check the seasoning, and then you can eat it as is, or use as
 a base for other recipes. (My next one is pizza with polenta crust.)
 I add the acidic liquid, since I found that the vegetable stock is 
 very sweet from the browning. If you don't have a microwave, you
 can put this in the oven (350 degrees for about 30 minutes).