CHEESE POLENTA

Polenta, a rustic Italian dish made with cornmeal, can be served for brunch or a light lunch. All you need is a salad and crusty bread to complete the meal.

  • 2 cups cold water
  • 2 cups chicken or vegetable stock
  • 1½ cups Cornmeal
  • ¼ teaspoon each salt and black pepper
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons olive oil

Preheat oven to 400°. Lightly grease a deep baking dish. In a medium-size saucepan, combine the water, stock, cornmeal, salt and pepper. Bring to a boil over moderate heat, whisking constantly. Lower the heat and simmer, whisking occasionally, for 5 minutes or until thick.

Spoon half of the cornmeal mixture into the prepared soufflé dish, smoothing the surface with the back of the spoon. Sprinkle the top with 1 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Smooth the remaining cornmeal mixture on top and sprinkle with the remaining cheeses. Drizzle the oil over all and bake for 35 minutes or until bubbling and golden. Cut the polenta into 8 wedges. Place 2 wedges on each of 4 serving plates and spoon some hot homemade tomato sauce over each serving. Serves 4.