Make sure to get some salt into the cooking water somehow -- broth can help with that, or putting in some base, or just put some salt in; it's the same thing as with porridges in general, it'll be way bland without *some* salt.

And I second montuos's recommendation that the first side be left to fry for a bit; that will get the bottom edge to stick together so it won't break apart when you flip it over. I found that out when frying up polenta in my gradskool days. (Which I made from scratch 'cos you couldn't *get* pre-made polenta back then... can you believe what they *charge* for the pre-packaged stuff??? Sheesh.)