Baked Polenta Recipe

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   This recipe illustrates an interesting bit of history.

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   Corn came from the New World and was taken to Italy.

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   Our beloved cornmeal mush be came known as polenta in Italy, and while in Italy Mr. Jefferson learned a new trick.

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   He brought this recipe back with him and evidently served it often at the plantation.

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   Bring the water to a boil.

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   Add in the salt and slowly stir in the polenta.

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   Stir constantly to avoid lumps.

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   After the mix begins to thicken you can stir less frequently.

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   Simmer for about 20 min or possibly till very thick.

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    Pour into a greased loaf mold or possibly bread pan.

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    Allow to cold in the refrigerator overnight.

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    Cut into 1/4-inch slices and layer like tiles in a baking dish.

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    Pour the butter or possibly oil over the top and then the cheese.

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    Bake in 375 ovens for about 20 min, or possibly till the cheese is melted and all begins to brown just a bit.

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    INCLUDES OVERNIGHT CHILLING TIME

* Per serving · 4 servings · Values may vary.

No additional tips available.