Baked Polenta Recipe

• 2 c. chicken stock
• 1 x clove garlic, finely minced
• 1/2 c. yellow cornmeal
• 2 Tbsp. butter
• 1/4 c. cheddar cheese, shredded
• 6 Tbsp. Parmesan cheese, grated
• 2 Tbsp. butter, melted

1. In a large saucepan, combine the stock and garlic and bring to boil.
2. Slowly add in the cornmeal, stirring constantly.
3. Reduce heat to a gentle boil and cook, stirring constantly, for 4 to 5 min, or possibly till the mix becomes thick and pulls away from the sides of the saucepan.
4. Stir in the butter, cheddar cheese, and 4 Tbsp.
5. of the Parmesan cheese and mix together well.
6. Pour the mix into a greased 9 x 5-inch loaf pan and let cold.
7. Cover and refrigerateovernight.
8. Preheat oven to 350 F. Remove the chilled polenta from the pan and cut into 3 3/4inch thick slices.
9. Place overlapping slices in a greased, shallow casserole dish and drizzle the butter over the top.
10. Sprinkle with the remaining Parmesan cheese and bake, uncovered, for 30 min.
11. Serve immediately.
12. YIELD: 6 TO 8 SERVINGS
13. THE GINGERBREAD MANSION

chicken stock, clove garlic, yellow cornmeal, butter, cheddar cheese, parmesan cheese, butter

Taken from cookeatshare.com/recipes/baked-polenta-75316 (may not work)