Country Polenta

• 1 gal. creamy wheat (enriched farina) hot cereal - regular
• 2 gal. water
• 2-2/3 cups KRAFT Grated Parmesan Cheese
• 2 tsp. black pepper
• 2 tsp. crushed red pepper
• 2 tsp. dried basil leaves
• 1-1/2 cups oil

1. Prepare 2 quarts cereal (or 1 cup for trial recipe) as directed on package.
2. Add cheese and seasonings; mix well.
3. Pour cereal mixture evenly into 4 parchment-lined hotel pans (or 1 parchment-lined half hotel pan for trial recipe); cover.
4. Refrigerate at least 2 hours or until set.
5. Toast remaining 2 quarts cereal (or 1 cup cereal for trial recipe) in large saute pan or skillet on medium-low heat until golden brown, stirring frequently.
6. Remove from heat.
7. Cut chilled polenta into 24 triangles (or 12 triangles for trial recipe).
8. Coat with toasted cereal.
9. Preheat grill to 375F.
10. Cook polenta triangles in hot oil on griddle for 3 to 4 minutes on each side or until crisp and golden brown on both sides.
11. Serve immediately.

creamy wheat, water, parmesan cheese, black pepper, red pepper, basil, oil

Taken from www.kraftrecipes.com/recipes/-1778.aspx (may not work)