Many polenta recipes suggest stirring constantly. This one takes longer, but a creamy polenta can be baked in the oven with just a little stirring initially and at the end. (This recipe is from www.177milkstreet.com)
1 cup coarse stone ground yellow cornmeal 1 teaspoon salt 5 1/2 cups of water (salt & pepper added at the end to taste)
Heat the oven to 375 degrees with the rack in the lower middle position. In a large oven-safe saucepan or small (4-to 5-quart) Dutch oven, combine the cornmeal, 1 teaspoon salt and 5 1/2 cup water, then whisk to combine. Bring to a gentle simmer over medium heat, stirring often, then place uncovered in the oven and bake for 45 minutes. Remove from the oven, whisk the polenta, then return, still uncovered, to the oven. cook until the polenta is thick and creamy, another 15 - 30 minutes. (In my wide pan, it only needed another few minutes.) Cover and let stand for 5 minutes. Taste and season with salt and black pepper. It can be enjoyed as is or used as a base for a number of both plant and animal dishes.