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Thanks for the tips, I'll persevere with the rest of the packet.

I went to eat out recently, we had polenta served on top of gorgonzola (on the traditional wooden slab) with wild boar stew. Gorgeous!

Traditionally the flavour should come from the rich tomato sauce that is served with it - sauce made with sausages, spare ribs, chunks of beef and simmered for hours. Here in Italy there is a lovely little story about during the war when they had nothing, the sauce was make with one sausage, everyone sat around the table and the polenta was poured onto a large slab of wood, the "sugo" or sauce was then poured on the top and the sausage stuck upright in the middle. Everbody had to eat from their side of the wooden slab and the first person to reach to sausage got to eat it!

Tbh I usually use it as a coating for frying things (eg deep fried mozzarella).

it is quite boring isn't it? when i cook it (very rarely) i use stock cubes about 2 to what the stock cube box says and a good amount of cheese normally parmisan (the good stuff) and sometimes a strong cheddar, it does help the taste but i don't like the texture of polenta tbh