Title: Polenta with Cheese
Categories: Italian Rice
Yield: 6 Servings
| 1 | c | Cornmeal |
| 3/4 | c | Cold water |
| 3 1/4 | c | Boiling water |
| 2 | ts | Salt |
| 3 | ts | Margarine or butter |
| 1 | c | Grated parmesan cheese |
| 1/3 | c | Shredded swiss cheese (1-1/2 ounces) |
Heat oven to 350 degrees. Grease 1-1/2-quart casserole. Mix cornmeal and
3/4 cup cold water in 2-quart saucepan. Stir in 3-1/4 cups boiling water
and the salt. Cook, stirring constantly, until mixture thickens and boils;
reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove
from heat. Stir until smooth.Spread one-third of the mixture in casserole.
Dot with 1 teaspoon of the margarine. Sprinkle with 1/3 cup Parmesan
cheese. Repeat twice. Sprinkle with Swiss cheese. Bake uncovered 15 to 20
minutes or until hot and bubbly. 6 SERVINGS (ABOUT 3/4 CUP EACH); 125
CALORIES PER SERVING.