Polenta

• 2 boxes of instant polenta
• 4 cups frozen corn niblets

1. Follow directions on package.
2. Add corn to boiling water and then stir in polenta.
3. Spoon the hot polenta into two 10-by-15-inch jelly roll pans and allow to cool.
4. This can be done a day ahead and refrigerated.
5. When polenta has cooled, cut each pan into 12 rectangles.

polenta, corn niblets

Taken from cooking.nytimes.com/recipes/1657 (may not work)