Recipe(tried): Microwave Polenta (for 1-2 servings, 3-4 servings and 8 servings)

I use Barbara Kafka's microwave cookbooks a lot, as much for her innovative techniques as for the recipes. This first recipe I found on the Web and it reminded me of when I used to make Kafka's when I first got a grill pan. I haven't tried the first recipe but I have made Kafka's larger recipe. I'm going to make a small amount in a few minutes to play with later tonight. If you try this in the microwave, I hope you'll enjoy the miracle of almost no stirring as I did the first time :-)

MICROWAVE POLENTA

"Eat soft polenta hot or, with firm polenta, put in loaf or spread flat, cool and chill firm to cut into slices or into cookie cutter shapes to grill and stack (can chill in jelly roll pan whatever)."

FOR 1-2 SERVINGS:
1 cup liquid (water, stock, etc.)
Cornmeal - 3 Tbsp. per cup water for soft and 5 Tbsp. per cup water for firm polenta
1/4 tsp. or less salt
Freshly ground black pepper, to taste (optional)

Microwave on high 1 1/2 minutes uncovered; cover with paper towel and cook for another 1 1/2 minutes.

FOR 3-4 SERVINGS:
2 1/2 cups water
1/2 cup cornmeal (add 2 tablespoons for firm polenta)
1 teaspoon kosher salt (a little less?)
Freshly ground black pepper, to taste (optional)

Place ingredients in an 8 cup measure. Microwave for 5 minutes, uncovered. Stir, cover with paper towel and cook 5 more minutes. If desired, stir in pepper (and butter, cheese, etc.). Let stand 3 minutes.

FOR 8 SERVINGS:
4 cups water
3/4 cup cornmeal for soft (1 1/4 cups for firm polenta)
2 tsp. kosher salt (a little less)
Freshly ground black pepper, to taste (optional)

Place ingredients in a 2 1/2 quart souffle dish. Cook 5-6 minutes, stir, cover with paper towel and cook 5-6 more minutes (9 minutes in low wattage microwave) for soft or 12 minutes uncovered for firm. If desired, stir in 1/8 teaspoon pepper (and butter, cheese, etc.). Let stand 3 minutes.

Serve soft polenta hot. Spoon/pour firm into loaf pan or spread flat to cool, then chill to very firm for slicing.

VARIATIONS:

ADDITIONS:
Cheeses (1+ tablespoon softened gorgonzola per tablespoon cornmeal in soft), herbs, chipotle paste, anything to flavor, really.

BUTTER VERSION:
Add 1 tablespoon butter per 1/4 cup raw polenta added after cooking, before standing time.

Adapted from source: Microwave Gourmet Healthstyle Cookbook and Microwave Gourmet by Barbara Kafka