This is my basic recipe for cooking polenta. If you insist on cooking raw polenta, merely increase the cooking time from 5 minutes to 45, and stand there and stir. Secondly, if you further insist on serving the polenta wet, i.e. as a porridge, halt at the appropriate part in the recipe.
Incidentally, wet polenta is almost impossible to reheat, so time it to coincide with your main course being ready. I am being rather hard on wet polenta. It provides an interesting sop to various It