I want to cook a soft polenta. I would like the consistency to be like pudding - just firm enough to hold a shape (it doesn't flow out of the spoon if you take a heaped spoonful), but not firm enough to be cut into pieces. My ingredients will be cornmeal (not cornflour; it seems to be ~600 µm grain size), milk and olive oil. I am looking for the correct ratio by weight to achieve this consistency.
If you don't have a ratio for this case, but know a ratio for a similar polenta (e.g. cornmeal + stock) which gives this consistency, I'd be glad to know this one too, I think I can get the tweaking right by myself.