BAKED PARMESAN POLENTA

Ingredients

2 cups water

2 cups chicken stock

½ cup half and half or evaporated milk

2 cups cornmeal

1 cup grated Parmesan cheese

Salt and black pepper

Extra grated Parmesan cheese for top

Cooking spray

Directions

1. Place water and chicken stock in a pot and bring to a boil. When liquid boils, add the cornmeal whisking continuously to mix in the cornmeal smoothly. Reduce heat.
2. As the mixture comes together add the milk and the Parmesan cheese. Season with a little salt and black pepper. Mix well. If mixture becomes too stiff, add a little more milk or stock.
3. Taste and adjust flavor if necessary, adding extra cheese if needed. Reduce heat to simmer and let cook on the stove for a few more minutes.
4. Preheat oven to 375 degrees F. Lightly spray a baking dish with cooking spray.
5. Pour the polenta into the prepared dish and sprinkle with the extra Parmesan cheese. Bake in the preheated oven for 20 minutes or until the cheese has melted. The polenta will still be soft.
6. Remove from the oven and let rest for approximately 15 minutes or until the polenta has gotten firm. Cut into squares and serve.

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