Categories: Breakfast Dishes
Ingredients
- 2 cups milk
- 4 Tbsp. margarine, divided
- 1/2 tsp. salt
- 2 cups chicken broth
- 1 cup cornmeal
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. nutmeg, or to taste
Directions
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In 3-quart saucepan over medium heat, heat milk, 2 Tbsp. margarine and the salt just until bubbles form at edges.
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In medium bowl mix broth and cornmeal until smooth; gradually stir into hot milk mixture.
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Stir constantly over medium heat until mixture just comes to boil. Reduce heat; simmer 25 minutes,stirring every 5 minutes to prevent lumping; then, stirring constantly, cook 3 minutes longer or until smooth and thick.
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Pour onto large board of cookie sheet; with spatula quickly spread to 1/2 inch thickness.
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Cool 30 minutes or until firm. Cut in 2-inch diamond shapes. Arrange overlapping layer of half the po9lenta I greased shallow baking dish.
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Sprinkle with 1/4 cup Parmesan; dot with 1 Tbsp. margarine; layer remaining polenta over top; sprinkle with remaining Parmesan.
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dot with remaining 1 Tbsp. margarine; sprinkle with nutmeg.
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Bake in preheated 425 degree oven 15 minutes or until crusty and golden.