Categories: Breakfast Dishes

Ingredients

• 2 cups milk
• 4 Tbsp. margarine, divided
• 1/2 tsp. salt
• 2 cups chicken broth
• 1 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. nutmeg, or to taste

Directions

1. In 3-quart saucepan over medium heat, heat milk, 2 Tbsp. margarine and the salt just until bubbles form at edges.

2. In medium bowl mix broth and cornmeal until smooth; gradually stir into hot milk mixture.

3. Stir constantly over medium heat until mixture just comes to boil. Reduce heat; simmer 25 minutes,stirring every 5 minutes to prevent lumping; then, stirring constantly, cook 3 minutes longer or until smooth and thick.

4. Pour onto large board of cookie sheet; with spatula quickly spread to 1/2 inch thickness.

5. Cool 30 minutes or until firm. Cut in 2-inch diamond shapes. Arrange overlapping layer of half the po9lenta I greased shallow baking dish.

6. Sprinkle with 1/4 cup Parmesan; dot with 1 Tbsp. margarine; layer remaining polenta over top; sprinkle with remaining Parmesan.

7. dot with remaining 1 Tbsp. margarine; sprinkle with nutmeg.

8. Bake in preheated 425 degree oven 15 minutes or until crusty and golden.

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