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1
Place 1/3 cup cold water in a small bowl; add polenta and mix well to soak the meal.
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2
Bring 4 1/2 cups of water to a rolling boil in a saucepan.
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3
Add 1 tablespoon butter and salt and return to a boil.
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4
Lower heat to a steady simmer and add the water-soaked cornmeal, stirring continuously with a wooden spoon.
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5
Continue stirring constantly while polenta cooks.
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6
Polenta should be cooked 20 to 30 minutes, to a soft mush, with no ''bite'' or hint of a raw taste.
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7
When polenta is done, spread in a thin layer on a bread board or pastry board.
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8
Leave to cool and firm.
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9
When firm, cut it into small rounds, about 1 1/2 inches across.
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10
A liqueur glass will do as a kind of cookie cutter; dip glass in cold water periodically to avoid sticking.
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11
Use remaining butter to grease a shallow baking pan or gratin dish.
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12
Crush garlic clove with flat blade of a knife and soften it, over low heat, with remaining butter.
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13
Preheat oven to 400 degrees.
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14
Layer half the polenta rounds in bottom of greased pan.
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15
Drizzle half the melted butter over them and top with half the grated cheese.
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16
Repeat the layering, using remaining polenta, butter and cheese.
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17
Put in oven and bake 20 to 30 minutes, until brown.
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18
Serve immediately.
