Polenta is a great "staple" for a meal - have used it numerous times (normally along with a dehydrated chilli-con-carne or something similar).
You just need to make sure you get the "instant" version (which I think is pretty common nowadays) - otherwise you may end up stirring for 30 min or more to remove the "gritty" taste.
You normally need 4 times the volume of hot liquid to polenta
(so for 1 cup of polenta, you need 4 cups of hot water / stock / milk)
Get your liquid simmering, then whisk in the polenta, and stir till it is porridge consistency - its pretty bland, so season to taste with salt, pepper, parmesan cheese etc. Should have a smooth, thick consistency in about 5 min (but be careful not to burn the bum out of your pot - its a pain to clean off). Also don't let it boil and spit - as it is really hot!
If you cool it down once cooked, you can slice the solidified mass, and fry it up till browned.