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1
In small bowl, combine cheeses and basil; set aside.
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2
In a saucepan, bring water to a boil.
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3
In another bowl, stir together cornmeal, cold water and salt; mix well.
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4
Slowly add cornmeal mixture to the boiling water, stirring constantly.
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5
Cook and stir until mixture returns to a boil.
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6
Reduce heat to low; cook until very thick, stirring occasionally.
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7
Pour a third of the mixture into a greased 9x5x3 inch loaf pan.
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8
Sprinkle with a third of the cheese mixture.
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9
Repeat layers, finishing with a layer of cheese.
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10
Cool for 1 hour; cover and chill overnight or for at least 6 hours.
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11
Cut polenta into slices; broil until toasted and browned.
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12
Top with pecans.
