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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another favorite from Jeff Smith, The Frugal Gourmet. We've made this often. In his cookbook - Jeff Smiths says this recipe was brought back by Thomas Jefferson after visiting Italy. Ingredients:
1 quart water |
1 teaspoon salt |
1 cup polenta |
1 cup grated parmesan cheese or 1 cup romano cheese |
1/4 cup butter, melted or 1/4 cup olive oil |
Directions:
1. Bring water to a boil.
2. Add the salt and slowly stire in the polenta.
3. Stir constantly to avoid lumps.
4. After mixtures begins to thicken you can stir less frequently.
5. Simmer for about 20 minutes or until very thick.
6. Pour into a greased loaf mold or bread pan.
7. Allow to cool in the refrigerator overnight.
8. Cut into 1/4-inch slices and layer like tiles in a baking dish.
9. Pour the butter or oil over the top and then the cheese.
10. Bake in 375ยบ oven for 20 minutes, or until the cheese is melted and all begins to brown just a bit.
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