Polenta Wedges

• 3 cups nonfat milk
• 3 tablespoons finely chopped fresh chives
• 2 garlic cloves, peeled and minced
• 1/2 teaspoon coarse salt
• 1/4 teaspoon paprika
• 3/4 cup quick-cooking polenta
• 2 ounces Parmesan cheese, grated
• 1 tablespoon unsalted butter
• Olive oil cooking spray

1. Combine the milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat.
2. While whisking, slowly sprinkle in the polenta.
3. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the polenta has thickened, 5 to 8 minutes.
4. Add the Parmesan and butter; stir until combined.
5. Spread the polenta evenly in an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
6. Preheat the broiler.
7. Remove the outer ring from the springform pan.
8. Cut the polenta into 8 wedges.
9. Coat wedges with olive oil spray, and place on a rack in the oven several inches underneath the broiler.
10. Broil the polenta until golden brown on top and heated through, about 8 minutes.
11. Serve.

nonfat milk, fresh chives, garlic, coarse salt, paprika, polenta, parmesan cheese, unsalted butter, olive oil cooking spray

Taken from www.epicurious.com/recipes/food/views/polenta-wedges-392855 (may not work)