Easy polenta with oysters and capers

1 t salt
1-1/2 C water
1/2 C dry polenta (corn grits)
1 small can oysters in spring water
1 T capers, divided
Bring water and salt to a boil. Slowly stir in the polenta, stirring constantly. Cook, stirring, for about 5 or 10 minutes, until it thickens (use a long-handled spoon, as it can bubble vigorously). Remove from heat and stir in the oysters and 2 t capers. Serve garnished with the remaining capers.
Serves 2.