Crab Polenta

• 2 cups chicken broth
• 2 cups whipping cream
• 2 tablespoons Old Bay seasoning
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 (6-ounce) cans crabmeat, drained
• 1 cup Asiago cheese*
• 1/4 cup butter or margarine

1. Bring first 3 ingredients to a boil in a saucepan over medium-high heat. Gradually whisk in cornmeal and flour; cook mixture, whisking constantly, 10 to 12 minutes.
2. Remove from heat, and stir in crabmeat and Asiago cheese. Pour mixture into a greased 9-inch loafpan, and chill 8 hours.
3. Unmold and cut polenta into 1/2-inch slices. Cut each slice into 2 triangles.
4. Melt 2 tablespoons butter in a large skillet over medium-high heat; cook half of polenta triangles in melted butter until lightly browned, turning triangles once. Repeat procedure with remaining 2 tablespoons butter and polenta triangles. Serve polenta with Horseradish Cream.
5. *Note: Mild Cheddar or Edam cheese may be substituted.

chicken broth, whipping cream, bay seasoning, yellow cornmeal, allpurpose, cans crabmeat, asiago cheese, butter

Taken from www.myrecipes.com/recipe/crab-polenta (may not work)