Categories: Pasta

Ingredients

• 6 oz fontina cheese, shredded
• 1/3 cup grated Parmesan
• 2 tbsp snipped fresh basil
• 1 cup yellow cornmeal
• 1/2 tsp salt
• Tomato basil sauce

Directions

1. In a medium bowl, stir together fontina, Parmesan and basil; set aside. Grease a 2-qt square baking dish; set aside.

2. For polenta, in a saucepan bring 2 3/4 cups water to boiling. Meanwhile, in a bowl, stir together cornmeal, 1 cup cold water and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook for 10-15 minutes or until mixture is thick, stirring occasionally.

3. Pour one-third of the hot mixture into the prepared baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the hot mixture. Cool for 1 hour. Cover with foil and chill 3 hrs or until firm.

4. Bake polenta, uncovered, at 350 about 40 minutes or until light brown and heated through. Let stand for 10 minutes before serving. Serve with tomato basil sauce.

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