[ElSapo]

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Fantastic. Was it worth the effort? I've never had polenta like this - how is the texture?

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Texture: I think the texture is not unlike firm mashed potatoes - you should be able to cook it until it's not grainy.

Was it worth it: I think that's actually a big question. For me, I cook things like this just to make them, not because I'm hungry. I did a year at the Art Institute's culinary school, and eventually I want to try working in a professional kitchen, so putting together stuff like this is just an interest of mine.

But beyond that, I hate this obsession with "simple/fast" food these days, largely perpetuated by Rachel Ray but also by most everyone else on the Food Network. RR is the easiest target, but there's a whole lot more guilty parties.

Personally, I think that while doing very little with excellent ingredients yields a great meal, doing a middling amount with mediocre ingredients leads to crap.

Sometimes, things just take time. I've found that as I make more complicated foods and sauces, not only do they take more time but I get more complex flavors. And I enjoy that stuff - I don't mind making dishes that take multiple steps, more equipment and prep, because so often the food comes out more interesting.

That's not to say you can't make fantastic food very simply - you absolutely can. But taking extra steps can yield more complex, interetsing flavors.