Cheese Polenta

Submitted by: Adrienne Jacobs

From the cookbook Quick Vegetarian Pleasures

2 c. milk

2 c. water

1/4 tsp. nutmeg

1/2 tsp. salt

1 1/4 c. cornmeal

2 Tbsp. cold butter, cut into bits

4 Tbsp. grated Parmesan cheese

1/2 c. grated sharp cheddar cheese

1/2 c. grated Monterey Jack cheese, or Muenster cheese

1. Generously butter a 9 inch pie plate or shallow 1 quart baking dish and set aside. [I used 2 pie plates so they were thinner.]

2. Combine the milk, water, nutmeg, and salt in a heavy medium saucepan and bring to a boil. Reduce the heat to a simmer and very slowly sprinkle in the cornmeal, whisking continuously. Cook 5 minutes, or until the cornmeal mixture pulls away from the sides of pan.

3. Remove the pan from the heat. Whisk in 1 1/2 Tbsp. of the butter and 2 Tbsp. of the Parmesan cheese.

4. With a rubber spatula, spread half the polenta mixture in the prepared pie plate or baking dish, then top with the grated cheddar and Monterey Jack cheeses. Spread on the remaining polenta, then sprinkle on the remaining 2 Tbsp. Parmsan cheese and dot with the remaining 1/2 Tbsp. of butter.

5. Let the polenta sit at least 15 minutes, or cover and chill for up to 24 hours. When ready to cook, preheat the oven to 400 degrees. Bake uncovered 30 minutes, or until golden brown and bubbly.

[This is delicious with pesto and pine nuts or red sauce.]