Polenta

1 cup Italian yellow cornmeal

3 ½ cups water

1 chicken bouillon cube

¼ lb blue cheese

Preparation

1. Bring water to boil in heavy sauce pot. Add bouillon cube.

2. Keep the water boiling and add the cornmeal in a thin stream stirring constantly.

3. When all the cornmeal is added, lower heat and fold in blue cheese. When melted, remove from heat.

4. Spread cornmeal mixture in a greased and floured baking dish and allow it to cool. When thoroughly cool, turn it out of the pan and cut into rectangles. Arrange the rectangles on a lightly greased baking sheet and broil in oven until each side is golden brown.

Notes

· As you may have guessed, there are many variations on the polenta theme. Instead of broiling the rectangles, they can be fried. You can use a different cheese or none at all. It is also very good with a little marinara sauce server over it. Experiment!