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1
Grease a 2-quart baking dish.
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2
If using fresh basil leaves, snip them up into little pieces.
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3
In a medium bowl, mix together the mozzarella, the parmesan, and the basil.Set aside.
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4
For the polenta, in a medium saucepan bring 2 3/4 cups of water to a boil.
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5
Meanwhile, in a bowl mix together the cornmeal, salt, garlic powder, and black pepper.
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6
Stir the cup of COLD water into the cornmeal mixture.
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7
SLOWLY add the cornmeal mixture to the boiling water,stirring constantly.
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8
Cook and stir until the mixture returns to a boil.
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9
Reduce heat to low, and cook for 15 minutes, or until mixture is very thick, stirring often.
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10
Pour 1/3 of the hot mixture into the greased baking dish.
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11
Sprinkle with 1/2 the cheese blend.
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12
Repeat the same two layers again, using another 1/3 of the hot mixture, and the remaining 1/2 of the cheese.
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13
Pour over the last 1/3 of the hot mixture.
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14
Cool for 1 hour.
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15
Cover and chill overnight.
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16
When you are ready to cook the polenta, preheat the oven to 350 degrees.
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17
Place the uncovered polenta into the hot oven for about 40 minutes, or until lightly browned on top, and heated through.
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18
Let the polenta stand for 10 minutes before cutting to serve.
