Crazy Cranberry Polenta

Here's a twist on Thanksgiving cranberry and cornbread dishes as adapted from The New York Times.  I like it best as a dessert.

Boil 4 cups of water.
Add 1 cup cornmeal.

Cook, stirring frequently, until thickened.  Stir in one cup of fresh cranberries.  Press into a glass dish.  Chill into refrigerator until firm.  Slice and serve drizzled with agave nectar, honey or maple syrup.