Originally Posted by TMOliver

As with grits and steel cut oats, 4 to 1 (and don't forget a bit of salt). Polenta, mamaglia, corn-meal mush (a once popular and still appealing US version usaually served sweetened), and grits need the lowest possible heat and steady stirring (best with a wood/bamboo utensil). "Quick Cook" labeling indicates some level of pre-cooking by the processor, not nearly as bad as "Instant" to be avoided at all costs. Stone-ground meals and "Scotch" oats need a longer cooking time and a lesser amount of water. I start with 3 to 1, but keep some boiling water on hand, often needing to add a little (always boiling!) to achieve optimal consistency. Products with the same name can vary substantially in absorption.