An easy grain I almost forgot: polenta. Don't be turned off by all the stirring. There are a variety of methods out there, one of which is Marcella Hazan's "no-stirring" method (there is stirring, but a lot less than the method Mark Bittman recommends).
Creamy Polenta Recipe at Epicurious.com I haven't tried it but I'm planning on it this week.
Serve with tomato sauce and some sauteed mushrooms or other sauteed veg, or black beans/salsa/cheese/sour cream. The possibilities are endless.
