My Special Polenta

• 3 cups chicken stock (use water if making vegetarian)
• 18 teaspoon salt (optional)
• 1 cup yellow cornmeal
• 1 teaspoon unsalted butter
• 14 cup grated parmesan cheese, plus
• 14 cup parmesan cheese (for topping)
• 2 tablespoons dried onion flakes
• 14 teaspoon Emeril's Original Essence
• 14 teaspoon garlic powder
• 14 teaspoon oregano
• 12 teaspoon herbes de provence
• 15 ounces whole kernel corn
• 2 teaspoons olive oil

1. Preheat oven to temperature 400F Bring water and salt to a boil in a heavy saucepan over high heat.
2. Slowly stir in cornmeal.
3. Reduce heat to medium low.
4. Cook, stirring frequently, 10-15 minutes or until mixture is smooth and pulls away from sides of saucepan (add some juice from corn or water if needed to thin mixture).
5. Remove from heat.
6. Stir in butter, Parmesan, oregano, garlic, drained corn and Emeril's Original Essence.
7. Spread mixture in the bottom of an oiled 8x12 pyrex baking dish.
8. Sprinkle with additional Herbs De Province and as much Parmesan as you like.
9. Bake 30 minutes or until top is golden.

chicken stock, salt, yellow cornmeal, unsalted butter, parmesan cheese, parmesan cheese, onion flakes, garlic, oregano, herbes, kernel corn, olive oil

Taken from www.food.com/recipe/my-special-polenta-324947 (may not work)