From Pam Perugi Marraccini
• Preheat Oven to 350 degrees
• 9×9 or 10x 10 baking dish brushed with olive oil
• 2 c polenta
• 6 c water or chicken stock
• 2 t Salt
• 2 T Butter
• ½ c grated parmigiana
1. Cook polenta. I bring the liquid to a boil with salt and add the polenta all at once stirring with a whisk to
remove all lumps, takes only seconds to accomplish.
2. Lower the temperature and continue stirring until it pulls away from the sides of the pot (20 minutes or so).
3. Add butter and parmigiana. Stir thoroughly.
4. Spread evenly in baking dish and sprinkle top with thinly sliced brick cheese if you can find it or 1 ½ c grated Monterey jack or other mild cheese mix. Then add Quick Tomato Sauce on top of that.
5. Bake for 30-45 minutes. It’s even better reheated the second day; it gets firm and becomes sliceable.
Note from Deb: I have placed firm pieces of polenta on a charcoal grill and added sauce before serving. Excellent!