Polenta with Italian Herbs

[Guest guest]

Polenta with Italian Herbs

 

1 Cup Cornmeal, medium grind

3 tablespoon Butter

1/2 Cup Fontina cheese, grated

1/2 Cup Your favorite prepared red sauce or pesto

1 teaspoon Fresh parsley, minced

1 teaspoon Fresh marjoram, minced

Salt and freshly ground black pepper to taste

 

Preheat broiler. Lightly oil 13 x 9-inch baking pan;

set aside. Bring water to a boil over high heat in a

two-quart saucepan. Slowly pour in cornmeal and then,

with a wire whisk, stir continuously. Reduce heat to

low, add butter, and continue stirring. Allow cornmeal

to simmer for 10 minutes or until cornmeal thickens.

Stir often. Remove from heat and stir in parsley and

marjoram, as well as salt and pepper. Spoon into

prepared baking pan; spread red sauce or pesto on top,

then top with grated Fontina. Broil until cheese

melts, then remove from oven. Top with a small

spoonful of sauce, cut into squares, and serve.