Baked Polenta Recipe

• 1 quart Water
• 1 tsp Salt
• 1 c. Polenta
• 1 c. Grated parmesan or possibly romano cheese
• 1/2 stk butter, melted -or possibly-
• 1/4 c. Extra virgin olive oil

1. This recipe illustrates an interesting bit of history.
2. Corn came from the New World and was taken to Italy.
3. Our beloved cornmeal mush be came known as polenta in Italy, and while in Italy Mr. Jefferson learned a new trick.
4. He brought this recipe back with him and evidently served it often at the plantation.
5. Bring the water to a boil.
6. Add in the salt and slowly stir in the polenta.
7. Stir constantly to avoid lumps.
8. After the mix begins to thicken you can stir less frequently.
9. Simmer for about 20 min or possibly till very thick.
10. Pour into a greased loaf mold or possibly bread pan.
11. Allow to cold in the refrigerator overnight.
12. Cut into 1/4-inch slices and layer like tiles in a baking dish.
13. Pour the butter or possibly oil over the top and then the cheese.
14. Bake in 375 ovens for about 20 min, or possibly till the cheese is melted and all begins to brown just a bit.
15. INCLUDES OVERNIGHT CHILLING TIME

water, salt, polenta, parmesan, butter, extra virgin olive oil

Taken from cookeatshare.com/recipes/baked-polenta-75314 (may not work)