Parmesan Polenta Squares

• 6 tablespoons yellow cornmeal
• 6 tablespoons white cornmeal
• 3 cups canned low-salt chicken broth
• 1 cup grated Parmesan cheese
• Olive oil

1. Whisk both cornmeals in bowl to blend.
2. Bring broth to boil in heavy medium saucepan over medium-high heat.
3. Gradually whisk in cornmeal.
4. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes.
5. Remove from heat.
6. Whisk in 1/2 cup Parmesan; season with salt and pepper.
7. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top.
8. Cool until firm, at least 30 minutes, or cover and chill overnight.
9. Preheat broiler.
10. Cut polenta into 16 squares; brush generously with oil.
11. Arrange polenta, oiled side down, on small baking sheet.
12. Brush top of polenta with oil.
13. Broil until heated through and golden brown, about 3 minutes per side.
14. Transfer to platter.
15. Sprinkle with 1/2 cup Parmesan.

yellow cornmeal, white cornmeal, chicken broth, parmesan cheese, olive oil

Taken from www.epicurious.com/recipes/food/views/parmesan-polenta-squares-4995 (may not work)