How to Make Polenta

For Cheesy Polenta

Heat the oven to 350ºF.

Grease a 1 1/2 quart casserole with shortening or non-stick spray. Prepare the polenta according to the directions above. Spread 1/3 of the cooked polenta in the casserole. Dot with 1 teaspoon of butter. Sprinkle with 1/3 cup grated parmesan cheese. Repeat the layers 2 more times. Sprinkle with 1/3 cup shredded mozzarella cheese.

Bake uncovered at 350ºF for 15-20 minutes or until it is hot and bubbling.

Spread the polenta in a greased rectangular 13"x9"x2" baking pan and refrigerate uncovered about 3 hours or until it is firm. Invert the pan to unmold the polenta.

Cut into 6 squares or into 1/2" wide longer slices. Cut the squares into triangles before frying, if desired. Fry until golden.

Melt 2 tablespoons of butter or oil in a 10 inch skillet over low heat. Cook the slices for 5 minutes on each side or until they are golden brown. You can serve the polenta slices with molasses, jam, maple syrup, sour cream or spaghetti sauce.

All versions make 6 servings.

• You can add some parmesan cheese to the recipe while it is cooking for added flavor. For best results, add it near the end of the cooking time.
• Some people recommend coating the slices with flour, others not. I would try it without the flour. If you really feel that you need it, coat the pieces with flour first.
• When cooking polenta, it really IS important to stir it constantly. Otherwise you risk it turning lumpy. There's not much worse than lumpy cornmeal.
• Instead of frying the polenta pieces, try grilling them. Fabulous with that little bit of char flavor! Just rub a touch of oil on any side of the piece that will come in contact with the grill.