Polenta Squares With Cheese

• 1 cup Milk
• 2 cups Vegetable Stock, Or Chicken Stock, Or Water
• 3/4 cups Polenta
• 3-1/2 ounces, weight Fresh Mozzarella Di Buffala, Chopped
• 2 ounces, weight Feta, Crumbled
• 1 teaspoon Olive Oil
• Black Pepper To Taste

1. 1. Combine milk and water (or stock) in a sauce pan and bring to a boil. Add polenta, lower heat, and cook according to package instructions, stirring continuously. Remove from heat and cover. Let cool for about 10 minutes.
2. 2. Once the polenta is slightly cooled down and thickened, use a spatula to spread on a baking sheet covered with tinfoil, in an even layer of about 1/2 inch (you may make it thicker if you like.) Refrigerate for 1 hour.
3. 3. Preheat oven to 400u0b0F. Remove from refrigerator, cut the polenta in rectangles, then sprinkle mozzarella and feta on top of each rectangle. Place in a lightly greased baking dish. Drizzle olive oil on top, season with pepper. Bake for 15 minutes at 400u0b0F, or until the cheese in golden and crispy. Serve warm.
4. Source: Maxi Cuisine, June-July 2012.

milk, vegetable stock, polenta, mozzarella di buffala, weight feta, olive oil, black pepper

Taken from tastykitchen.com/recipes/sidedishes/polenta-squares-with-cheese/ (may not work)