Polenta should be thicker than what's in the picture. While hot, it should be with the thickness of something like scrambled eggs (not overcooked). However, it must be consumed warm because when it gets cold, it tastes worse than a shoe and a bit better than a brick...
Next time try making the following sauce for the polenta: put some crumbled sirene (cow's white cheese) in hot vegetable oil, add paprika (maybe chilly - depending on your taste), stir energetically (paprika tends to burn easily!) for around 30 seconds and you're done. Pour over the polenta and enjoy.